13-Bacon and Ham Processing

0.0(0)
Studied by 0 people
call kaiCall Kai
learnLearn
examPractice Test
spaced repetitionSpaced Repetition
heart puzzleMatch
flashcardsFlashcards
GameKnowt Play
Card Sorting

1/6

flashcard set

Earn XP

Description and Tags

MEATS

7 Terms

1
New cards

Traditional bone-in cured/smoked ham creation sequence:

2
New cards

Boneless, premium ham creation sequence:

3
New cards

120ppm: in going nitrite

148ppm: in point potassium nitrite

550ppm ascorbates or ethorbates

4
New cards

maximal final weight

100%of green weight

5
New cards

bacon target temp

124-126 degrees F

6
New cards

combustion of moist sawdust or use of liquid smoke that adds flavor, color, bacteriostatic/bactericidal properties.

smoking

7
New cards

tying wesand off