Method of creating meat strips
AssigneeSchmaltz Retail Products, LLC
InventorHoward M. Bender
Life of this patent
Estimating the term…
Abstract
A method of creating a meat piece includes cooking a meat product until it is fully cooked including cooking the meat product until it has an internal temperature of approximately at least 165° F. After cooking the meat product, the meat product is sliced into meat pieces. The method then includes coating the meat pieces with a coating agent with at least cane sugar, salt, liquid smoke, and starch. Then the coated meat pieces are packaged.
Claims19
A method of creating a non-porcine bacon-like meat piece comprising:
- brining a beef cut meat product with a brine;
- rubbing a beef cut meat product with a rub;
- cooking a beef cut meat product until the meat product is fully cooked comprising cooking the meat product on flat racks;
- after cooking the meat product, pressing the meat in a press and then cutting the meat product into meat pieces;
- after cutting the meat product, coating the meat pieces with a coating agent comprising at least cane sugar, salt, liquid smoke, and starch, wherein the coating agent comprises about 95-96% cane sugar by weight;
- and
- packaging the meat pieces.
A method of creating a non-porcine bacon-like meat strip comprising:
- in a first phase, brining a beef cut meat product with a brine;
- rubbing a beef cut meat product with a rub;
- cooking a beef cut meat product on flat racks until the meat product is fully cooked;
- chilling the meat product after the cooking of the meat product;
- in a second phase, after chilling the meat product, pressing the meat in a press and then cutting the meat product into meat pieces;
- after cutting the meat product, coating the meat pieces with a coating agent comprising cane sugar, salt, smoke flavors, and starch, wherein the coating agent comprises about 95-96% by weight pure cane sugar;
- and
- packaging the meat pieces.
A method of creating a non-porcine bacon-like meat strip comprising:
- cutting a beef cut meat product;
- brining the meat product with a brine;
- rubbing the meat product with a rub;
- fully cooking a and smoking the meat product on flat racks;
- chilling the meat product after fully cooking the meat product to about 38° F.;
- vacuum packaging the meat product immediately after chilling the meat product;
- unpackaging the meat product before cutting;
- pressing the meat product in a press;
- cutting the meat product into meat pieces after unpackaging the meat product;
- coating the meat pieces with a coating agent comprising by weight at least 95-96% cane sugar, and 4-5% ingredients including sugars, starches, salt and smoke flavors;
- adhering the coating agent to the meat pieces;
- and
- packaging the meat pieces approximately 24 hours after coating the meat pieces.
Dependencies are inferred from the claim text.