BEEF BACON
Raw materials:
20.000 kg Beef silverside tip or brisket (meat 60-80%)
Bones and soft bones are removed
10 mm layer of body fat is left on silverside tip
20.000 kg Beef silverside tip or brisket (meat 60-80%)
Bones and soft bones are removed
10 mm layer of body fat is left on silverside tip
Brine composition:
8.800 kg Ice water
1.200 kg Nitrite curing salt
0.200 kg Phosphate (soluble)
0.100 kg Sugar
0.020 kg Sodium ascorbate
8.800 kg Ice water
1.200 kg Nitrite curing salt
0.200 kg Phosphate (soluble)
0.100 kg Sugar
0.020 kg Sodium ascorbate
PROCESSING:
Beef silverside tip or brisket is trimmed and chilled (+4°C) prior to brine injection
Brine is prepared and chilled
20% curing brine are injected in the meat (based on fresh meat weight)
Injected Beef silverside tip or brisket are submerged in remaining brine
Keep in chiller for 36-48 hours
Beef silverside tip or brisket are hung and hot-smoked
After hot-smoking, cool down at ambient temperature and transfer to
chiller over night
Slice 2-4 mm and vacuum-pack
Beef silverside tip or brisket is trimmed and chilled (+4°C) prior to brine injection
Brine is prepared and chilled
20% curing brine are injected in the meat (based on fresh meat weight)
Injected Beef silverside tip or brisket are submerged in remaining brine
Keep in chiller for 36-48 hours
Beef silverside tip or brisket are hung and hot-smoked
After hot-smoking, cool down at ambient temperature and transfer to
chiller over night
Slice 2-4 mm and vacuum-pack
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