Abstract: A method of processing a belly for pre-cooked bacon includes injecting a belly with 1 to 3% by green weight of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly. The injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly. The tumbled belly is molded in a mold and then frozen in the mold to create a hardened belly. The hardened belly is removed from the mold to create a molded belly. The molded belly is sliced to create belly slices, and the belly slices are cooked.

Abstract: A method for coating a food product comprises placing a food product including fat and moisture in a vacuum mixer, applying low temperature heat to the food product to create a heated food product, the low temperature heat being below a melting point of the fat in the food product, applying vacuum to the heated food product, adding a first flavoring to the vacuum mixer, and applying vacuum to the heated food product and the first flavoring to create a first coated food product.

Abstract: One aspect of the present invention method of making bacon pieces comprises placing bellies in a vessel. Dry cure ingredients and water are added in the vessel containing the bellies. The dry cure ingredients and the water create a cure ingredients solution, which includes up to 3.0% water by weight of the bellies. The bellies and the cure ingredients solution are tumbled in the vessel under vacuum to create cured bellies. The cured bellies are cooked to a desired cook level. The up to 3.0% water by weight of the bellies allows the cured bellies to be cooked to the desired cook level in only one cooking step.

Abstract: The subject invention relates to a method of making pepperoni flakes or pepperoni. The applications for this invention are broad and would encompass any flavoring for a meat topping or ingredient product. Generally, the subject invention includes the use of fat raw materials rather than a lean/fat blend, the use of an emulsifier to reduce fat particle size and connective tissue, and a low moisture protein ratio of the end product. In addition, this method results in a rapid speed of the process. The product mixture is ground, cooked, and conveyed to a drum drier. The speed of the drum drier is determined by the desired moisture protein ratio, which is 1.6:1 or less for pepperoni.

Abstract: The subject invention relates to a method of making pepperoni flakes or pepperoni. The applications for this invention are broad and would encompass any flavoring for a meat topping or ingredient product. Generally, the subject invention includes the use of fat raw materials rather than a lean/fat blend, the use of an emulsifier to reduce fat particle size and connective tissue, and a low moisture protein ratio of the end product. In addition, this method results in a rapid speed of the process. The product mixture is ground, cooked, and conveyed to a drum drier. The speed of the drum drier is determined by the desired moisture protein ratio, which is 1.6:1 or less for pepperoni.

Abstract: The subject invention relates to a method of making pepperoni flakes or pepperoni. The applications for this invention are broad and would encompass any flavoring for a meat topping or ingredient product. Generally, the subject invention includes the use of fat raw materials rather than a lean/fat blend, the use of an emulsifier to reduce fat particle size and connective tissue, and a low moisture protein ratio of the end product. In addition, this method results in a rapid speed of the process. The product mixture is ground, cooked, and conveyed to a drum drier. The speed of the drum drier is determined by the desired moisture protein ratio, which is 1.6:1 or less for pepperoni.