Ingredients

A. Meat Mat
Meat erials
Materials
1,000 grams pork belly,
skinless, boneless & rectangular
in form

B. Curing Mix
1. Pumping Solution for 1 kg meat

Household Weight
Weight
Ingredients
Measure (grams)

1 Tablespoon Salt, refined 15.5

½ teaspoon Curing salt 2
1 teaspoon Sugar, refined 5.5
¼ Tablespoon Phosphate 1.5
1 teaspoon Bacon powder 5
2-3 drops Smoke flavor* -
½ tablet Ascorbic acid, -
500 mg**
½ cup Water, chilled 125

*can be replaced with oil of anise, oil of cloves

and maplein (one drop each), if available.

**if ascorbic acid is 250 mg., use 1 tablet.

 2. Dry Cure Mixture for 1 kg meat

Household W eight
Weight
Measure Ingredients (grams)

1½ Tablespoon Salt, refined 18

3½ Tablespoon Sugar, refined 35

¼ Tablespoon Phosphate 1.5

½ tablet Ascorbic acid, -

500 mg

C. Packaging Materials
Materials
Paperlyne, 18” x 12”
Polyethylene bag, 8” x 12”
- (for ½ kg packaging)

" Slicing
Procedure
Procedure
1. Select good quality materials.
2. Prepare the pumping pickle
solution and dry cure mixture. In
preparing the pumping pickle solution,
mix all the dry ingredients first,
then add water.
3. Inject
pumping
pickle solution,
about ½ cup
pickle per kilo
of meat into
the lean
portion with
a distance of ½ inch per injection
site.
4. Massage gently for even
distribution of pickle solution.
5. Apply dry cure mixture into the
fat and lean portion.
6. Cure at room temperature for
8 to 10 hours or refrigerate
for 1 to 2 days.
7. Wash cured meat with tap water
to remove excess dry cure
mixture.
8. Freeze the cured meat to harden.

9. Slice into
thin pieces and
pack.

10. Store in
freezer.
D
emand for processed
meat products is growing.
Most mothers, especially those
who are working prefer to buy them
since they can be cooked easily. One of
the all-time favorite processed meat
products is .

Generally, bacon is made from the side

or bellies of pork minus the ribs.

Bellies to be used for processing bacon

should contain about 50% lean, 46% fat
and 4% skin. Very fat bellies are not
acceptable because they taste more like
salted fat than bacon and shrink
excessively while cooking. On the other
hand, very thin bellies are tough, stingy,
and flavorless when cured.