A method for producing bacon for rasher slicing

摘要

A method of producing bacon comprising the step of heating pork backs at a temperature of approximately 45 degrees C +/- 5 degrees C for a period of at least 2 hours and 30 minutes. The pork backs may then be either smoked for 2 hours and 15 minutes +/- 30 minutes or continued to be heated for an additional 2 hours and 45 minutes. Figure 1