IES85067Y1 - A process for dry curing a joint of pork - Google Patents
A process for dry curing a joint of porkInfo
- Publication number
- IES85067Y1 IES85067Y1 IE2007/0893A IE20070893A IES85067Y1 IE S85067 Y1 IES85067 Y1 IE S85067Y1 IE 2007/0893 A IE2007/0893 A IE 2007/0893A IE 20070893 A IE20070893 A IE 20070893A IE S85067 Y1 IES85067 Y1 IE S85067Y1
- Authority
- IE
- Ireland
- Prior art keywords
- meat
- spices
- pork
- vacuum
- holes
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000015277 pork Nutrition 0.000 title claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims description 57
- 235000013599 spices Nutrition 0.000 claims description 24
- 239000006188 syrup Substances 0.000 claims description 14
- 235000020357 syrup Nutrition 0.000 claims description 14
- 241000208140 Acer Species 0.000 claims description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- 235000015241 bacon Nutrition 0.000 abstract description 13
- 238000005520 cutting process Methods 0.000 abstract description 7
- 210000001503 Joints Anatomy 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 4
- 235000021152 breakfast Nutrition 0.000 abstract description 2
- 238000003860 storage Methods 0.000 description 9
- 230000003750 conditioning Effects 0.000 description 7
- 238000007710 freezing Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 230000000391 smoking Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 210000003491 Skin Anatomy 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
Abstract
ABSTRACT The present invention relates to a process for dry curing a joint of pork. Such joints of pork are commonly referred to as “bacon” and “ham” and particularly 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.
Description
Introduction
The present invention relates to a process for dry curing a joint of pork.
Such joints of pork are commonly referred to as “bacon” and “ham” and particularly
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,
time 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:
('1)
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;
rubbing a mixture of spices across the surface of the meat and into the
holes;
vacuum packing the meat;
storing the meat at a temperature between 0°C and 4-4°C for between
four and eight days;
removing from the vacuum packing;
discarding excess spices and moisture and drying the exposed surface of
the meat;
re-packing the meat under a vacuum;
storing again at between 0°C and 4°C for between one and five days;
and
fast freezing to between -5°C and -9°C.
In 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 (9), the meat is delivered to a
smoking oven.
In another embodiment after step (f) and before step (g). the steps are performed of:
(I) 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.
Detailed Description of the Invention
The invention will be more clearly understood from the following description of a
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. Sis 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
apparatus 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. ln
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
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 flrstly 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.
The 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 (1)
- CLAIMS 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. 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. 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. A process as claimed in claim 3 in which the additional steps are performed: (i) storing the meat at between 0°C and 4°C for between two and eight days; and (j) removing from the vacuum pack and removing excess syrup and moisture and drying the exposed surface of the meat. A process for dry curing pork substantially as described herein with reference to and as illustrated in the accompanying drawings.
Publications (1)
Publication Number | Publication Date |
---|---|
IES85067Y1 true IES85067Y1 (en) | 2008-12-10 |
Family
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