Rapid smoked meat prodn. - by injecting smoked water-soluble seasoning and brief smoking or air drying

摘要

Smoked sausages, bacon and ham are produced by injecting them with smoked seasoning, dissolved in water after removal of the water-insoluble tar components derived from smoking. The seasoning is injected through meat salting needles at a rate of 1.5-2.5% of the weight of the meat. The dry seasoning has to be smoked enough to let 0.75-1.25% in a 1% common salt soln. acquire the taste of spicy smoked food. The smoking time of weeks or months can be reduced to a few hours, yet the spicy smoked taste persists right through the meat and is not confined to the surface.