injection brines for cooked bacon

DAN BACON line

Functional preparations for making injection brines used in the manufacture of smoked and cooked bacon in slices or strips. The recommended injection is between and 30 and 50%. The use of DAN BACON will make the finished product perfect in terms of consistency, stability, sliceability and ease of cutting as well as long-lasting red-pink colour of cut surface during storage. DAN BACON gives a subtle, meaty taste (with a distinctive hint of lovage). As other DAN functional blends for the manufacture of cooked and smoked meat, DAN BACON contains hybrid carrageenan, phosphate salts, soy isolate and substances supporting the curing and colour fixing process, natural spice extracts, yeast extracts and protein hydrolysates.

Recommended dosage: 4.0-5.0kg/100kg of brine