US1742872A - Method of hanging bacon bellies in smoke - Google Patents

Method of hanging bacon bellies in smoke Download PDF

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Publication number
US1742872A
US1742872A US282764A US28276428A US1742872A US 1742872 A US1742872 A US 1742872A US 282764 A US282764 A US 282764A US 28276428 A US28276428 A US 28276428A US 1742872 A US1742872 A US 1742872A
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United States
Prior art keywords
belly
edge
bellies
bacon
hanging
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Expired - Lifetime
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US282764A
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O'brien Thomas
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JBS USA LLC
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Swift and Co Inc
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Priority to US282764A priority Critical patent/US1742872A/en
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Publication of US1742872A publication Critical patent/US1742872A/en
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    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C15/00—Apparatus for hanging-up meat or sausages
    • A22C15/003—Hooks or the like specially adapted for meat or hams or part of carcasses
    • A22C15/005—Hangers with more hooks penetrating the piece of meat

Definitions

  • ILLINOIS A CORPORATION OF ILLINOIS METHOD OF HANGING BACON BELLIES IN SMOKE Application filed June 4, 1928. Serial No. 282,764.
  • This invention relates to a method of hanging bacon bellies during the smoking operation in order to minimize the unequal shrinkage and consequently the out-of-square product which results from the customary method of hanging the bellies.
  • Rectangular bellies are the most desirable and need not be trimmed before delivery to slicing machines.
  • a purpose of the invention is to reduce the requirement for trimming.
  • the objects of the invention are accomplished by hanging the bellies off-center so that the belly edge thereof is closer to the center line of the hanger and placed under more 0 tension than is normally the case.
  • Fig. 1 illustrates in perspective the improved ofi-center method of hanging bacon bellies.
  • Fig. 2 is a front view of a belly supported off-center in a hanger and in the tilted position it assumes by gravity.
  • the bellies are hung preferably by means of the commonly used comb hangers, except that wider than usual hangers are employed in order to permit placing the bellies the required amount to one side of the hangers, or instead of this the hangers may have their hooks o-fi-center.
  • the center line of the belly comes to one side of the center line of the hanger as illustrated in Fig. 1 so that the belly or teat line edge of the bacon is near the center line of the hanger and the back edge of the bacon is further removed therefrom.
  • This arrangement causes the hanger and belly supported therein to swing around the pivotal support at the hook 1 of the hanger 2 to the position shown in Fig. 2.
  • the bellies 3 are shown as having the back edge at 4 and the belly edge at 5.
  • the skin of the belly is indicated at 6.
  • the bellies 3 are placed in the hangers 2 to be supported thereby along the edge of one end so that their center lines 8 are to one side of the point of support or the center line 9 of the hanger.
  • the belly edge 5 is nearer to the center line of the hanger than the back edge 4. This off-center hanging results in the Weight of the belly exerting greater tension on the belly edge than on the back edge.
  • the increased tension on the belly edge serves to counteract the natural tendency of the belly to shrink or shorten a greater amount on the belly edge side than on the back edge side during the smoking and drying out process.
  • the resulting product is substantially rectangular.
  • hangers than the one illustrated may be used for carrying out the method.
  • the method of hanging bacon bellies for the smoking operation which consists in supporting the bellies along the edge of one of the shorter dimensions thereof by means pivotally mounted at one side of the center line of the belly, allowing the latter to swing by gravity around said pivotal support into an oblique position so that there will be greater stress due to the weight of the belly on the belly edge thereof than on the back edge thereof.
  • the meat treating process which consists in hanging from one end a side of bacon, with the belly edge of the bacon disposed in greater tension than the back edge and then smoking the bacon, wherefore the incidental shrinkage of the back and belly edges is substantially equalized.
  • the meat treating process which consists in attaching a pivot-ally supported and centrally hung comb hanger to one end of a side of bacon, with the back edge of the bacon closer to one end of the hanger than the relatively lean and thin belly edge is to the other end, and then smoking the bacon thus suspended, Wherefore the'belly edge hangs in a greater tension relative to the back edge and disproportionate shrinkage thereof is minimized.

Description

Jan. 7. 1930. T. O'BRIEN 1,742,872
IETHOD OF HANGING BACON BELLIBS In SIOKE Filed June 4. 192a I 7M MPM Patented Jan. 7, 1930 UNITED STATES PATENT OFF-ICE,
THOMAS OBRIEN, OF CHICAGO, ILLINOIS, ASSIGNOR TO' SWIFT & CO1V[PANY, OF CHICAGO,
ILLINOIS, A CORPORATION OF ILLINOIS METHOD OF HANGING BACON BELLIES IN SMOKE Application filed June 4, 1928. Serial No. 282,764.
This invention relates to a method of hanging bacon bellies during the smoking operation in order to minimize the unequal shrinkage and consequently the out-of-square product which results from the customary method of hanging the bellies. Rectangular bellies are the most desirable and need not be trimmed before delivery to slicing machines. A purpose of the invention is to reduce the requirement for trimming.
The objects of the invention are accomplished by hanging the bellies off-center so that the belly edge thereof is closer to the center line of the hanger and placed under more 0 tension than is normally the case.
In the drawings:
Fig. 1 illustrates in perspective the improved ofi-center method of hanging bacon bellies.
Fig. 2 is a front view of a belly supported off-center in a hanger and in the tilted position it assumes by gravity.
In carrying out the invention, the bellies are hung preferably by means of the commonly used comb hangers, except that wider than usual hangers are employed in order to permit placing the bellies the required amount to one side of the hangers, or instead of this the hangers may have their hooks o-fi-center. In placing a bacon belly in a hanger, the center line of the belly comes to one side of the center line of the hanger as illustrated in Fig. 1 so that the belly or teat line edge of the bacon is near the center line of the hanger and the back edge of the bacon is further removed therefrom. This arrangement causes the hanger and belly supported therein to swing around the pivotal support at the hook 1 of the hanger 2 to the position shown in Fig. 2. The diagonal strains throughout the belly due to its weight, tend to stretch the belly edge more than the back edge and therefore counteract the normal difference in shrinkage between the two edges of the belly, with the result that the belly remains substantially rectangular in outline as desired for marketing and particularly for use in slicing machines In the drawings, the bellies 3 are shown as having the back edge at 4 and the belly edge at 5. The skin of the belly is indicated at 6.
In carrying out the method, the bellies 3 are placed in the hangers 2 to be supported thereby along the edge of one end so that their center lines 8 are to one side of the point of support or the center line 9 of the hanger. The belly edge 5 is nearer to the center line of the hanger than the back edge 4. This off-center hanging results in the Weight of the belly exerting greater tension on the belly edge than on the back edge. The increased tension on the belly edge serves to counteract the natural tendency of the belly to shrink or shorten a greater amount on the belly edge side than on the back edge side during the smoking and drying out process. The resulting product is substantially rectangular.
Different forms of hangers than the one illustrated may be used for carrying out the method.
I claim:
1. The method of hanging bacon bellies for the smoking operation which consists in supporting the bellies along the edge of one of the shorter dimensions thereof by means pivotally mounted at one side of the center line of the belly, allowing the latter to swing by gravity around said pivotal support into an oblique position so that there will be greater stress due to the weight of the belly on the belly edge thereof than on the back edge thereof. I
2. The meat treating process which consists in hanging from one end a side of bacon, with the belly edge of the bacon disposed in greater tension than the back edge and then smoking the bacon, wherefore the incidental shrinkage of the back and belly edges is substantially equalized.
3. The meat treating process which consists in attaching a pivot-ally supported and centrally hung comb hanger to one end of a side of bacon, with the back edge of the bacon closer to one end of the hanger than the relatively lean and thin belly edge is to the other end, and then smoking the bacon thus suspended, Wherefore the'belly edge hangs in a greater tension relative to the back edge and disproportionate shrinkage thereof is minimized.
Signed at Chicago this 26th day of May,
THOMAS OBRIEN.
US282764A 1928-06-04 1928-06-04 Method of hanging bacon bellies in smoke Expired - Lifetime US1742872A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9386780B2 (en) * 2014-07-30 2016-07-12 Tecsal S.P.A. Structure for hanging meat such as belly and/or pieces of bacon

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9386780B2 (en) * 2014-07-30 2016-07-12 Tecsal S.P.A. Structure for hanging meat such as belly and/or pieces of bacon

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