Best Bacon System on Earth
By Eben van Tonder
8 January 2018
Almost four years ago I started working with transglutaminase. I outsourced the manufacturing of my custom blend to a reputable company in China.
We embarked on designing a system that is optimal for bacon production from a manufacturers perspective.
Using Ligard range of TG, we were able to produce these from imported riblets.
The features that were important to us were the following:
- It had to be easy to use
- The grids should not bend when dropped, even if they are full
- The seams should not split. High pressure will be applied to the meat to ensure that air is removed from the meat matrix that will interfere with the binding.
- We opted NOT to stack bellies on top of each other – it does not work well.
- It had to be cost-effective
- Trolleys had to be fitted with durable wheels, able to pivot.
- We specifically designed grids for reconstituted ribs.
- Slicing yields of 98%
- Consistent production yields
- Bacon is perfectly consistent in shape
The complete system is produced in South Africa at a price that is almost impossible to match in any other country.
Safety/ Food Safety Features
The system was designed with European safety and food safety features in mind.
480mm long for Treif-type slicers and 900mm long for high-speed slicers.
Other Bacon Components Available
A Unique Bacon Brine
I designed a brine with all the features and benefits required for excellent bacon at a fraction of the price of bacon brines from regular spice companies.
After intensive tests, we opted to stay with a specialized, perforated baking paper.
Consulting and recipes
I have extensive experience in bacon production and developed a number of custom recipes such as excellent catering bacon. If you buy the system from us, I will happily share most of these recipes with you.
A German Master Butcher developed a batching system that works hand-in-glove with the total bacon production system.
After extensive testing, we designed a hydraulic press to deliver the pressure required to remove air from the meat system and greatly enhance the binding and restructuring of the meat. It also ensures consistency in the final bacon shape.
The entire system is designed with fully automated loading and offloading in mind. These features are currently being designed.
All Bacon Cuts
The system is ideal for processing belly, loin, leg, shoulder, catering bacon.
Over the years I had the opportunity to work with most other systems available on the market. We took the best features from everyone and worked hard to eliminate the defects. The result is a superior system with no equal.
All above bacon produced in grids with TG. ** Curtesy of Frank Wörtz (different mechanism of grids used but I show this to feature the quality achieved with grids)
- Restructuring of whole muscle meat with Microbial Transglutaminase
- Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase
- Microbial Transglutaminase system: Applications and Good Ideas
- The Rib Project
- TG Stability and Reactivity
Mail me for more information at firstname.lastname@example.org or contact me on + 27 71 545 3029.
Important Note on Patents Protection:
Where there are different manufacturers of the baskets who may claim to have patented certain features of the general system, I invite them to inform me of such a claim if they believe I am infringing on their rights and point out the specific unique features of their design that they claim. I will ask the top international patent firm in South Africa to investigate the validity of the claims and if the features they claim can be patented at all. If there are legitimate patent objections, the design will either be altered to achieve the same results without compromising the functional requirements of the system or the person with such legitimate and tested claim will be asked to produce the baskets. The communication must be more than just the general patent claim. I am aware of producers who claim patent protection on aspects of design that have been used in the meat industry for many years and can not be claimed to be novel or belonging to any one person any longer.