Process to cure and season uncooked sliced beef, pork and poultry

Process to cure and season uncooked sliced pork with uncooked pork being the principal ingredient comprising the steps of:

• a) select the desired principal ingredient, being uncooked pork;
• b) freeze the desired principal ingredient;
• c) the temperature of the desired principal ingredient is then tempered to a desired temperature, in the range 25-29° F., for a predetermined time;
• d) the desired principal ingredient is then sliced to a desired thickness;
• e) the desired principal ingredient is then blended with salt, spice blend, curing agent from the group that includes sodium nitrate, water and sodium erythorbate in a blending machine, that is from the group that is USDA approved, forming a blended product;
• f) package the blended product in packaging, that is from the group that is USDA approved;
• g) store the blended product in a refrigerated cooler for 24 hours allowing the curing agent and spices too cure and season the desired principal ingredient forming the final product;
• and
• h) the final product is then kept refrigerated for near term consumption.

Process to cure and season uncooked sliced poultry with uncooked poultry being the principal ingredient comprising the steps of:

• a) select the desired principal ingredient, being uncooked poultry;
• b) freeze the desired principal ingredient;
• c) the temperature of the desired principal ingredient is then tempered to a desired temperature, in the range 25-29° F., for a predetermined time;
• d) the desired principal ingredient is then sliced to a desired thickness;
• e) the desired principal ingredient is then blended with salt, spice blend, curing agent from the group that includes sodium nitrate, water and sodium erythorbate in a blending machine, that is from the group that is USDA approved, forming a blended product;
• f) package the blended product in packaging, that is from the group that is USDA approved;
• g) store the blended product in a refrigerated cooler for 24 hours allowing the curing agent and spices too cure and season the desired principal ingredient forming the final product;
• and
• h) the final product is then kept refrigerated for near term consumption.