BEEF BACON
These are what you need in preparing your own beef bacon at home.
Raw materials:
20.000 kg Beef silverside tip or brisket (meat 60-80%)
Bones and soft bones are removed
10 mm layer of body fat is left on silverside tip
Brine composition:
8.800 kg Ice water
1.200 kg Nitrite curing salt
0.200 kg Phosphate (soluble)
0.100 kg Sugar
0.020 kg Sodium ascorbate
PROCESSING:
Beef silverside tip or brisket is trimmed and chilled (+4°C) prior to brine injection
Brine is prepared and chilled
20% curing brine are injected in the meat (based on fresh meat weight)
Injected Beef silverside tip or brisket are submerged in remaining brine
Keep in chiller for 36-48 hours
Beef silverside tip or brisket are hung and hot-smoked
After hot-smoking, cool down at ambient temperature and transfer to
chiller over night
Slice 2-4 mm and vacuum-pack
