Manual técnico de produção de bacon para as agroindústrias

Abstract

Bacon making is the process of smoking and transforming pork into a tasty and delicious delicacy. Bacon is a very popular food in many cultures around the world, used in many recipes and appreciated for its unique flavor and crispy texture. In this summary we will explain in detail how bacon is made, from the selection of meat to the final product. The bacon manufacturing process begins with choosing the right pork. The cut used is the pork belly, which contains much of the essential fat for bacon's unique flavor. The belly is then put through a dry curing process. Curing is an ancient method of food preservation in which salt and other ingredients such as sugar, nitrates and nitrites are added to the meat. These ingredients enhance the flavor, texture, and color of the bacon and act as natural preservatives. In dry curing, the curing ingredients are applied directly to the abdomen and left to stand in the refrigerator for a set period of time. During this time the ingredients will penetrate the meat, enhancing its flavor and preserving it longer. After dry-aging, the bacon goes through a smoking process. Smoking is an important step in bacon manufacturing, because it gives the bacon its characteristic smoky flavor. Traditionally, bacon was cold-smoked with long exposure to aromatic wood smoke. Today, the hot smoking method is also used, in which the bacon is heated while being smoked. Bacon is smoked and then cooked to ensure food safety. Cooking also improves the texture and crispness of the bacon.