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METHOD OF MAKING BACON STYLE SLICED PORK

20200029605 ยท 2020-01-30

    Inventors

    Cpc classification

    International classification

    Abstract

    A method of making bacon styled sliced pork by cutting a layer of muscle and fat from an outer surface of a pork ham. After smoking and curing the layer, the layer is rolled out and cut into blocks. The blocks are then fed into a slicing machine to make slices of bacon style pork.

    Claims

    1. A method of making bacon style sliced ham, comprising: obtaining a pork ham having a shank end, a butt end, and an outer surface; cutting a layer of muscle and fat from the outer surface of the pork ham; smoking and curing the layer of muscle and fat; rolling the layer of muscle and fat out; cutting the rolled out layer of muscle and fat into blocks; and feeding the cut blocks into a slicing machine.

    2. The method of claim 1 wherein the layer of muscle and fat has a thickness of 1 to 2 inches.

    3. The method of claim 1 wherein the blocks are cut to a 1212 inch size.

    Description

    BRIEF DESCRIPTION OF THE DRAWINGS

    [0008] FIG. 1 is a perspective view of a pork ham in various stages of production; and

    [0009] FIG. 2 is a flow diagram of a method of making bacon style sliced pork.

    DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

    [0010] A method of making bacon style sliced pork begins by obtaining a pork ham 10 from the back thigh or rump of a pig. The pork ham 10 has a shank end 12, a butt end 14, and an outer surface 16. Next a layer 18 of muscle and fat is cut from the outer surface 16 of the pork ham 10. Preferably, the thickness of the layer 18 is between 1 to 2 inches.

    [0011] Once cut, the layer is rolled out flat and cut into blocks 20. Preferably the blocks are 1212 inches in size. Once cut into blocks 20 the blocks 20 are pumped and cured using conventional methods. Finally, the blocks 20 are fed into a slicing machine 22 where the blocks 20 are cut into thin bacon like slices of pork ham 24.

    [0012] In an alternative embodiment, the process is the same except the skin is left on the pork ham 10 and the blocks 20 are not fed to the slicing machine 22. The processed blocks of pork ham are then packed and used to make chicharrones.