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PROCESSING OF HAM & BACON

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Bacon processing

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Fresh pork bellies are shipped to processing companies in large containers called “combo bins.”

Individual bellies undergo the following before being converted into sliced bacon for the consumer:

  • Skinned (using a Townsend skinner)
  • Trimmed of ragged edges (using Whizard knives)
  • Pumped (usually Townsend injector)
  • Placed on bacon combs and put on trees or trucks for thermal processing
  • Thermal processing
  • Chilling
  • Pressing
  • Slicing (Anco slicer)
    • Premium slices
    • Secondary slices
    • Ends and pieces
  • Packaging

Ham processing

There are three general ham processing systems depending on the ultimate product:

  • Traditional bone-in cured/smoked ham
  • Boneless, premium ham
  • Boneless, sectioned or chopped and formed ham

Traditional bone-in cured/smoked ham

Made in the following sequence:

  • Arrive at processing plant in “combo bins” in weight range categories
  • Trimmed of some of the collar fat and skin (Townsend skinner)
  • Pumped
  • Netted
  • Placed on tree or truck for thermal processing
  • Thermal processed
  • Chilled
  • Wrapped with paper
  • Boxed

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