IES20070893A2 - A process for dry curing a joint of pork - Google Patents

Abstract

A process for dry curing a joint of pork includes making (2) an array of holes in the exposed surface of at least one side of the meat to penetrate into the meat. A mixture of spices is rubbed (3) across the meat surface and into the holes. At a vacuum packing station (4) the piece of meat is tightly packed under a vacuum. The meat is delivered to a conditioning station (5) where the meat is stored at a temperature of between 0 degrees C and 4 degrees C for four to eight days. Then at a drying station (6) the meat is removed from the vacuum pack where excess pieces and moisture are removed and the meat is dried. At a vacuum packing station (7) the meat is re-packed under vacuum and delivered to a conditioning and storage station (8). From there the meat is sent to a blast freezing station (9) and then to a shaping station (10) where it is shaped suitably for cutting (11) before delivery to a suitable store (12). <Figure 1>

Description

Introduction The present invention relates to a process for dry curing a joint of pork.

C Such joints of pork are commonly referred to as “bacon and “ham and particiardTiy’' the latter. These joints of pork are used either for cooking directly themselves, for cooking and subsequently slicing by retail outlets and delicatessens as ham, or indeed cutting up for strips of bacon, whether they be for breakfast bacon, frying, grilling and the like.

Ideally bacon and ham is cured by what is known as a dry cure process. Over the years the process fell into some disuse. Wet curing processes became more popular because they were easier to handle and easier to perform and less expensive to provide an acceptable product. Such wet curing process means that the pork was put into a bath, for example of brine and other nitrates, rather than letting it cure naturally. However, recently there has been a return to the need to provide naturally dry cured hams and bacons. This has been done very often in the past by simply rubbing various spices on the ham or bacon, rubbing maple syrup on the outside of the ham or bacon or even smoking the ham. All of these required storage of the hams in pieces in dry storage with a good circulation of air. It is important for the dry curing of ham not to freeze the hams, if at all possible, until they have been cured. At the same time the room must be cool. It is perfectly acceptable, with dry cured hams, once they have been cured to then freeze them for subsequent storage and use.

The method of curing the hams, particularly with spices and maple syrup, is to rub the hams with these spices and maple syrup. Generally speaking, hams covered with maple syrup or other similar liquids are not smoked but could be. The problem with such an operation is that it is time consuming and unfortunately, unless the hams are left for some considerable time with the spices, the spices do not penetrate the ham enough to give sufficiently acceptable organoleptic properties. What has been found, however, is that if sufficient time is taken, the hams will cure properly and will take up the spices sufficiently to be an acceptable product. This unfortunately is a lengthy, ΙΕΟ 7 0 6 93 -2time consuming process and not one easily adapted to any form of mechanisation. There is therefore a need to provide some method of dry curing hams, bacon and pork generally, which would be more efficient in use than heretofore.

The present invention is directed towards providing such a process.

Statements of Invention According too the invention there is provided a process for dry curing a joint of pork comprising the sequential steps of: (a) making an array of holes of the order of 1mm diameter and to a depth of the order of 20mm in the exposed surface of at least one side of the meat to penetrate into the meat; (b) rubbing a mixture of spices across the surface of the meat and into the holes; (c) vacuum packing the meat; (d) storing the meat at a temperature between 0°C and +4°C for between four and eight days; (e) removing from the vacuum packing: (f) discarding excess spices and moisture and drying the exposed surface of the meat; (9) re-packing the meat under a vacuum; (h) storing again at between 0°C and 4’C for between one and five days; and (i) fast freezing to between -5°C and -9’C. «0 7 08fi3 -3ln one embodiment of the invention the subsequent steps are performed of: (j) pressing the meat into a suitable shape for one of sale and subsequent processing; and (k) cutting the meat into portions.

In another embodiment, in which, after step 0), the temperature is allowed to drop to between -4°C to 5°C, prior to storage, sale and cutting.

In another embodiment in step (d), the temperature is maintained at between 0°C and 2°C for of the order of six days.

In a further embodiment after step (f) and before step (g), the meat is delivered to a smoking oven.

In another embodiment after step (f) and before step (g), the steps are performed of: (l) a sweet syrup is rubbed into the surface of the meat and into the remaining spices in the holes; (m) re-packing the meat under vacuum; (n) storing the meat at between 0°C and 4°C for between two and eight days; and (o) removing from the vacuum pack and removing excess syrup and moisture and drying the exposed surface of the meat.

In another embodiment the syrup is maple syrup.

In another embodiment in step (n) the meat is stored at between 0°C and 2°C for the order of four days. ΙΕΟ 70 8 93 -4Detailed Description of the Invention The invention will be more clearly understood from the following description of a 5 process thereof, described with reference to the accompanying drawings, in which: Fig. 1 is a plan flow diagram of the process according to the invention, Fig. 2 is a front diagrammatic view illustrating formation of holes in a piece of meat, Fig. 3 is a front view showing the holes formed in the piece of meat, Fig. 4 is a cross sectional view showing the holes being formed, Fig. 5 is a perspective view of a piece of meat, Fig. 6 is a perspective view of a piece of meat with holes formed therein, and Fig. 7 is a perspective view of a piece of meat with spices applied thereto.

Referring to the drawings, it should be appreciated that the drawings are purely diagrammatic for representative purposes. The process comprises certain pieces of apparatus, namely, conventional conveyors, vacuum packers, blast freezers, storage chambers, refrigeration storage rooms and an apparatus for inserting holes into a piece of meat. The apparatus for inserting holes is not of any particular importance and is illustrated for ease of understanding of the invention.

Referring initially to Fig. 1, there is illustrated various stages in the dry curing of pork, very often referred to as “ham” and “bacon”. The process comprises an initial preparation of meat cut up, as is conventional, in station 1, subsequent to which the meat is delivered on a conveyor with skin side down to a pricking station 2.

Now referring to Figs. 2 to 4, it will be seen that the pricking station comprises an «070893 -5apparatus having a plurality of needles, however, the actual apparatus of the pricking station will be described later. At the pricking station 2, holes of the order of 1.0mm diameter and a depth of 20mm are made in the carcass in an array of rows and columns, so that there is a plurality of closely spaced-apart holes in the carcass. In station 3, spices are added to the meat by applying the spices to the surface of the meat and rubbing it well in. This would be generally a mixture of suitable spices, all of which are well known in the art for dry curing. The spices are very finely ground so that they will fill the holes. Then, the carcass is delivered to a vacuum packing station 4 where the piece of meat is tightly packed under a vacuum. Then the meat is sent to a conditioning station 5 where the meat is stored at a temperature of between 0°C and 4°C for between four and eight days. It is important that the meat is not kept below freezing point at this time. Then the meat is delivered to a removal and drying station 6 where the meat is removed from the vacuum pack, excess spices and moisture are removed and the meat is dried. Then the meat is sent to a vacuum and packing station 7 where it is packed and sent to a conditioning and storage station 8.

From the conditioning station 8, it is sent to a blast freezing station 9 and from there is a shaping station 10 where it is shaped suitably for cutting. It usually is delivered to the blast freezer operating at a fairly low temperature so as the exiting product has a temperature of between -5°C and -9°C. Then, in the shaping station 10, it is manipulated into a shape suitable for sale in a piece or for cutting, if required. It is then delivered to a cutting station 11 where it is either sliced or cut up into suitable proportions. Finally, it may be weighed and then delivered to a suitable store 12. This results in a mild dry cured bacon or ham.

Alternatively, after the conditioning station 8, it can be sent to a syrup application station 15 where maple syrup is added. It is then sent to a vacuum packing station 16, again vacuum packed and then sent to a conditioning station 17 where it is maintained at a temperature between 0°C and 4°C before being sent to a removal and drying station 18 where the maple syrup is wiped off the joint which is then sent to the blast freezing station 9.

In a further alternative, if it is desired to smoke the meat, after the conditioning station 8, it is delivered to a pack removing station 19 where the vacuum pack is removed and then it is delivered to a smoking station 20 from which it is then delivered to the *Εθ 708 blast freezer 9.

It is now advantageous to refer briefly to Figs. 2 to 7 inclusive. Referring in particular to Fig. 2, there is illustrated portion of a conveyor 30 mounting a piece of meat, identified by the reference numeral 31 in a pricking machine, indicated generally by the reference numeral 32, comprising a plurality of needles 35 mounted on a carrier 36 capable of being raised and lowered. In use, the needles 35 are inserted into the meat, as illustrated in Fig. 4, forming holes therein. This is also illustrated in Figs. 3 and 4.

Referring now to Fig. 5, there is illustrated firstly the piece of meat in the initial state. Then Fig. 6 illustrates the piece of meat with holes in it and then Fig. 7 shows the piece of meat when spices and the like have been rubbed therein.

The conditioning process, at various stages of the invention, may be varied, depending on the flavour required, as can the spices. The meat is generally stored between 0°C and 2’C for a time of approximately six days. Subsequent storage may be for greater or lesser times.

What has been surprisingly found with the present invention is that the initial step of applying spices to the exterior surface of the meat and rubbing them into the holes, and then following with vacuum packing, ensures that the spices are forced, as it were, into the surface of the meat and the vacuum pack causes the flavour of the spices to permeate within the meat much more than simply leaving the meat in storage. The action of the vacuum against the material of the vacuum packing, generally translucent plastics material, compresses the meat and forces the spices into the meat. The same applies when, for example, maple syrup is applied to the meat.

In the specification the terms comprise, comprises, comprised and comprising or any variation thereof and the terms “include, includes, included and including” or any variation thereof are considered to be totally interchangeable and they should all be afforded the widest possible interpretation and vice versa. -7The invention is not limited to the embodiments hereinbefore described but may be varied in both construction and detail within the scope of the claims.

Claims (5)

1. A process for dry curing a joint of pork comprising the sequential steps of: (a) making an array of holes in the exposed surface of at least one side of the meat to penetrate into the meat; (b) supplying a mixture of spices across the surface of the meat and into the holes; (c) vacuum packing the meat; (d) removing from the vacuum packing; (e) discarding excess spices and moisture and drying the exposed surface of the meat; and (f) re-packing the meat under a vacuum. 20

2. A process as claimed in claim 1, in which in step (d), the temperature is maintained at between 0°C and 2°C for of the order of six days.

3. A process as claimed in any of claims 1 to 2, in which, after step (e) and before step (f), the steps are performed of: (g) rubbing maple syrup into the surface of the meat and into the remaining spices in the holes; and (h) packing the meat under a vacuum.

4. A process as claimed in claim 3 in which the additional steps are performed: (i) storing the meat at between O’C and 4°C for between two and eight days; and -90) removing from the vacuum pack and removing excess syrup and moisture and drying the exposed surface of the meat.

5. 5. A process for dry curing pork substantially as described herein with reference to and as illustrated in the accompanying drawings.