Abstract: A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a comminuted fat component which is treated with a curing pickle and preparing a separate comminuted lean component which may be mixed with optional additives such as flavoring, seasoning and preservatives and thereafter utilized to form a layered product by such processes as extruding the comminuted fat and lean components through a predetermined forming die to unite the fat and lean components to form a bacon analogue or other such multi-phased meat products. This multi-phased meat analogue may then be placed in pans and heated, smoked and cured and then be cooled, sliced and packaged and thereafter be ultimately used and cooked like natural multi-phased meat products.

Abstract: A multi-component composite meat product such as bacon is formed by preparing a comminuted fat and comminuted lean meat component each component containing optional additives and pumping the separate components through separate manifolds to a forming die. The die includes a plurality of partitions or dividers defining the desired lean and fat configuration of the multi-component composite meat product. Bacon slabs simulating naturally occurring slabs are formed in accordance with the invention by pumping a comminuted fat component through the rear of the forming die and extruding a comminuted lean meat component into the fat component as it passes through the die to provide the multi-component meat. Resultant bacon slabs may thereafter be processed and sliced like the naturally occurring bacon product to produce bacon slices with the desired configuration and size of the lean and fat meat components.

Abstract: A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a comminuted fat component which is treated with a curing pickle and preparing a separate comminuted lean component which may be mixed with optional additives such as flavoring, seasoning and preservatives and thereafter extruding the comminuted fat and lean components through a predetermined forming die to unite the fat and lean components to form a bacon analogue or other such multi-phased meat product. This multi-phased meat analogue may then be placed in pans and heated, smoked and cured and then be cooled, sliced and packaged and thereafter be ultimately used and cooked like natural multi-phased meat products.