Jump to content

  • Quick Navigation
Photo

Smoked bacon production

Share this

  • You cannot start a new topic
  • Please log in to reply
9 replies to this topic
- - - - -

antoni sola

    Grade - Active

  • IFSQN Associate
  • 24 posts
  • 0 thanks
0
Neutral
  • Gender:Male
  • Location:Sant Celoni - Catalonia

Posted 05 November 2009 - 11:38 AM

Hello,
I need help regarding smoked bacon production. I'm looking for a system to produce smoked bacon in a cook-in bag to prevent cross contamination during packaging.

This is my flow chart:
injection>massage>packaging>cooking>un-packaging >smoking> cooling> packaging > storage.

I would like to do this:
injection>massage>packaging>cooking>cooling>storage.



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 06 November 2009 - 11:42 AM

Dear antoni,

Not my area but looks a quite specialised item. There are some "meat" people here but I don't think they've been on-line last few days.

To illustrate my ignorance, do you mean something like this but suitable for large scale ? -

http://www.thenibble...smoker-bags.asp

I did notice some "cook-in-bag", prior to packing, links in google but nothing on smoking. Is this product supposed to be shelf-stable ?

Rgds / Charles.C


Kind Regards,

 

Charles.C


antoni sola

    Grade - Active

  • IFSQN Associate
  • 24 posts
  • 0 thanks
0
Neutral
  • Gender:Male
  • Location:Sant Celoni - Catalonia

Posted 10 November 2009 - 05:15 PM

Thanks Charles.

The product is not shelf-stable. It is necessary to keep it in a refrigerator between 0º-5ºC. Regarding the "cook-in bag", here you have a sample: http://www.sealedair...agscasings.html

Currently we are cooking the bacon in a bag (to reduce weight decrease) . Then we remove the bag and put the pieces of bacon in the oven-smoker. After smoking and chilling, the pieces are packaged in a plastic bag. I would like to do cooking and smoking in one process step (as a medium/low quality cooked ham).



antoni sola

    Grade - Active

  • IFSQN Associate
  • 24 posts
  • 0 thanks
0
Neutral
  • Gender:Male
  • Location:Sant Celoni - Catalonia

Posted 11 November 2009 - 10:39 AM



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 11 November 2009 - 02:21 PM

Dear antoni,

Congratulations on yr searching ability. I wud call this a highly specialised product. :smile:

I did notice that (unlike the other products) there is no mention of what the plastic material etc actually is. I presume its suitability for the designated food use has to be approved by somebody.?

BTW, I wud guess you are the only poster from yr stated location. :thumbup:

Rgds / Charles.C


Kind Regards,

 

Charles.C


Snitzel

    Grade - AIFSQN

  • IFSQN Associate
  • 30 posts
  • 1 thanks
0
Neutral

  • Earth
    Earth
  • Gender:Male

Posted 11 November 2009 - 02:56 PM

Dear Antoni,
it would be better if you could share details of the bacon you want to produce (i.e. is it rolled bacon, pressed bacon, hanged bacon etc...)
The particular product from viscase -as I understand- is suitable for rolled sliced bacon...which means that if you want to produce the typical bacon slabs, you will not be able to fit the bellies in the casing...

please clarify if its possible



antoni sola

    Grade - Active

  • IFSQN Associate
  • 24 posts
  • 0 thanks
0
Neutral
  • Gender:Male
  • Location:Sant Celoni - Catalonia

Posted 17 November 2009 - 05:27 PM

dear snitzel,
I want to produce this:
Posted Image
Now we're cooking the bacon in a sealed bag. After cookig and cooling, and without the plastic bag, the bacon is smoked in the oven. Then there is a packaging step. I would like to do it without the plastic bag change, all in a step.



SaRaRa

    Grade - MIFSQN

  • IFSQN Member
  • 186 posts
  • 13 thanks
2
Neutral

  • Earth
    Earth
  • Gender:Male

Posted 18 November 2009 - 03:06 PM



SaRaRa

    Grade - MIFSQN

  • IFSQN Member
  • 186 posts
  • 13 thanks
2
Neutral

  • Earth
    Earth
  • Gender:Male

Posted 18 November 2009 - 03:07 PM

My bad... I just saw the picture. You have a big package of bacon and not sliced one :S Damn! Sorryz!



Snitzel

    Grade - AIFSQN

  • IFSQN Associate
  • 30 posts
  • 1 thanks
0
Neutral

  • Earth
    Earth
  • Gender:Male

Posted 16 December 2009 - 01:01 PM

Sorry for the late reply but its been very hectic at work....
Now, as far as I know there are no packaging materials that you can use and produce bacon "in one step"... unfortunately the high fat content as well as the brine you inject wont stay inside the pork bellies. Hence (as you probably already know) there is no point in direct smoking or use of "pre-smoked" packaging materials because at the end of the process you will get a product that, at best, has patches of smoke and is not uniformelly smoked...
The only way I know, is basically the process you currently apply, with all the drawbacks that come with it (too much labour, contamination hazards, too messy when unpacking the bacon slabs etc...)....





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users