The presently disclosed embodiments include an appliance with a burn pot assembly and air distribution ducts that distribute air into a burn chamber of the burn pot assembly, and distribute heated air to a cooking chamber of the appliance. A first air supply system may distribute air into the burn chamber, and a second air supply system may distribute heated air through one or more outlet manifolds towards the cooking chamber.

Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

A protein composition corresponding to that of a natural pork belly is injected into a green pork belly and a standard pork belly curing brine is also injected into the pork belly. The protein composition and curing brine are injected into the pork belly in separate steps. The protein composition can be emulsified to facilitate injection into the pork belly. The injected pork belly can be massaged and then allowed to cure for a certain length of time. Thereafter, the pork belly is smoked in a standard manner and then shaped into a rectangular form for slicing into bacon.

The present invention relates to a food and beverages smoke infuser box that can add variety of natural smoky flavour to meats, seafood, cheese, nuts, desserts, beverages and cocktails drink in a very little time. The smoke infuser box has a smoke inlet port on the top of the lid of the box for infusing the smoke into the box containing cocktails and food. The smoke infuser box has a tray with vertically elongated handles at both ends for keeping beverages and food inside the box for smoking the cocktail and food. In an alternative embodiment, user can also directly place the cocktails and drinking glass directly in the smoke infuser box without needing the tray.

The present invention relates to a food and beverages smoke infuser box that can add variety of natural smoky flavour to meats, seafood, cheese, nuts, desserts, beverages and cocktails drink in a very little time. The smoke infuser box has a smoke inlet port on the top of the lid of the box for infusing the smoke into the box containing cocktails and food. The smoke infuser box has a tray with vertically elongated handles at both ends for keeping beverages and food inside the box for smoking the cocktail and food. In an alternative embodiment, user can also directly place the cocktails and drinking glass directly in the smoke infuser box without needing the tray.

An appliance includes a burn pot assembly and air distribution ducts that distribute air into a burn chamber of the burn pot assembly, and distribute heated air to a cooking chamber of the appliance. A first air supply system may distribute air into the burn chamber, and a second air supply system may distribute heated air through one or more outlet manifolds towards the cooking chamber.

An appliance includes a burn pot assembly and air distribution ducts that distribute air into a burn chamber of the burn pot assembly, and distribute heated air to a cooking chamber of the appliance. A first air supply system may distribute air into the burn chamber, and a second air supply system may distribute heated air through one or more outlet manifolds towards the cooking chamber.

The present invention relates to a bacon product and a method for preparing same.

The present invention relates to a bacon product and a method for preparing same.