US1790698A

US1790698A - chicago

Info

Publication number: US1790698A
Authority: US
Publication date: 1931-02-03
Anticipated expiration: 1948-02-03

Description

Patented Feb. 3, 1931 UNITED STATES PATENT OFFICE JOHN ELLSWOBTH OOVEY, OF CHICAGO, ILLINOIS, ASSIGNOR TO SWIFT COMPANY, OF CHIOAGOpILLINOIS, A CORPORATION OF ILLINOIS mania BEEF IN OIL-sonar srooxmnr BAGS No Drawing.

This invention relates to improvements in the processes of preparing beef hams for the production of commercial dried beef. .Beefprocess, the hams are removed and soaked for from twelve to twenty-four hours. After the soaking process the hams are strung, washed, and hung on trolleys by which they are conveyed to the smoke house. If the hams immediately after soaking are hung by the ham strings and subjected to the smoking operation, the appearance of the smoked ham will not be desirable, since during the shrinking as the ham is dried the surface of the ham becomes irregular and develops rough edges.

It has been previously proposed, in the patent to Fitzgerald, No. 1,122,715, issued December 29, 1914, to enclose the hams or joints in stockinet bags while the hams are being smoked. The ham is however hung by the ham string instead of'by the bag. The tightfiting' stockinet, bag assists in compressing the ham and giving it a more symmetrical and compact appearance. The process of enclosing a ham in a stockinet bag is especially applicable to beef hams, since the ham will be shorter and thicker and give a more satisfactory slice of dried beef, but the difiiculty has been that the fragments'of the cloth adhere, giving the surface a dull, fuzzy appearance.

It is the purpose of the present invention to improve upon the final appearance of the ham by soaking the stockinet bag in oleo oil before inserting a ham. The bag can then be readily removed without leaving threads or fibers adhering to the meat. I

In carrying out my process, the hams are cured and soaked in the usual manner. Coarse mesh stockinet bags are then dipped in warm oleo oil and subsequently run through a wringer to remove surplus oil. Each of the soaked hams is then placed in an oil-soaked bag and hung on the trolley by the bag and conveyed to the smoke house where the drying process begins. A temperature Application filed December 14, 1929. Serial no. 414,247.

around 125 F. is maintained for the first twenty-four to forty-eight hours, after which the,temperature may or may not be reduced slightly. The stockinet bags are removed and the beef is hung on the trolleys by the ham strings as soon as the meat has become sufliciently heated to set and retain the shape formed by the bag. It will be understood that the removal of the bag distinguishes my process from previous methods in which the hams have remained in the bags until received by the consumer. A maximum of twenty-four hours in the drying room should be suflicient to set the hams so that the bag may be removed, and the hams hun by the ham strings. The drying process is t en continued for from five to seven days, depending upon the size, quality, etc. of the product. It will be found that the soaking of the stockinet bags in the oleo oil will permit the bag to be readily removed without leaving fibers or threads adhering to the beef, and therefore, the final appearance of the beef ham is greatly improved.

The advantages of my process are as follows:

The finished product is returned more symmetrical and compact, and therefore yields larger and more desirable slices. The eneral appearance of the prepared ham is greatly improved, since irregular butts and rou h edges are eliminated. The yield of the big est grade of slices of dried beef is increased several percent. There is less scrap and waste when the ham is finally sliced. There is also a small reduction in the amount of shrinkage. Although my process has been specifically described with respect to beef hams, it will be understood that certain fea; tures of my improvements may be readily applicable to other hams, shoulders or joint meat.

I claim:

1. A method of preparing hams which consists in curing the hams, inserting in oil soaked stockinet bags and subsequently gmoking the hams while enclosed by the ags.

2. A method of preparing hams which consists in enclosing cured hams in oil soaked stockinet bags, smoking the hams for a short time While enclosed in the bags, removing the ba s from the'hams and completing the smo ing of the hams.

3. A method of preparing skinless hams, which consists in subjecting the hams to a curing operation, preparing a stockinet covering for the ham by dipping the covering in oleo oil and enclosing the hams in the oil soaked covering subjecting the covered ham to heat and smoke for a short period, removing the stockinet bag, and subsequently completing the smoking operation. I

4. The method of preparing beef hams which consists in enclosing the hams during the smoking and drying operation in oil soaked stockinet bags.

5. The method of preparing beef hams which consists in enclosing the hains after curing in oil soaked stockinet bags, smoking the hams Whileenclosed in the bags for a short period, removing the bags and subsequently completing the smoking of the hams.

Signed at Chicago, Illinois, this 5th day of December, 1929.

JOHN ELL SWORTH OQVEY.