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June 7,1938. ' H, H, MQKEE‘ 2,119,716 METHOD OF TREATING BACON Filed Dec. 22, 1934 Early ii Mgffee INVENTOR w/TIYEJJ‘ %“ C’- QKM ‘ BY ’ , ATTORNEY _‘ 2,119,716 Patented June 7, 1938 UNITED STATES PATENT OFFICE 2,119,716 _ METHOD or TREATING BACON Harry H. McKee, Chicago, Ill., assignor to In dustrial Patents Corporation, Chicago, 11]., a corporation of Delaware Application December 22, 1934, Serial No. 758,806 In Canada December 22, 1932 5 ‘Claims. This invention relates to a ‘method for treating bacon. One of the objects of the present invention is to provide a simple, practical and comparatively Ul inexpensive method for treating conventional pieces or slabs of bacon preparatory to slicing. Other objects of the invention will be apparent from the description and claims which follow. This application is a continuation in part of 0 my application entitled Method of treating bacon, Serial No. 640,799, ?led November 2, 1932. In ordinary practice, bacon is prepared by ?rst curing green bellies and then smoking the cured bellies. Inasmuch as contact is undesirable dur 5 ing the smoking operatiomit is unsatisfactory to attempt to control the shape'of the bacon to any great extent during smoking. ”" Large quantities of smoked bacon are sliced in the packing houses for the package trade. A considerable» quantity 0 of bacon is sold in the slab to be sliced by re tailers. A comparatively small quantity of slab bacon ?nds its way to the ultimate consumer to be sliced in the household. It is desirable that the slices of packaged bacon 5 be as nearly uniform as may be. Due to the nat ural curling and distortion of the bacon slab dur ing smoking, the ends and edges are normally ir regular after smoking. The present invention contemplates the treat 3 'ment of bacon to permit the entire slab to be sliced into uniform slices. The purpose of the present invention may be accomplished by appro priate pressing means which do not form a part of the present invention and are not claimed ; therein. Referring now to the drawing; _ Figure 1 is a perspective view of an ordinary slab of bacon after smoking. (Cl. 99-107) half inch greater in width and length than is the mold. . . By placing in the mold box slabs of‘bacon one half an inch- greater in length and width than the interior of the mold box, the slabs of bacon 5 are reduced in area- by compression of their side and end edges and uniformity in the thickness of the molded slab, as well as contour, is assured. The bacon is preferably forced into the mold by hand although of course,'it.may be done by me- 10 chanical means. A wooden block which ?ts into the mold is placed on top after the desired num ber of slabs have been packed into the mold. The mold is then placed under a press and su?i cient pressure applied to the top of the wooden 15 block to cause the several slabs of bacon in the, mold to assume a regular squared rectangular shape with all six faces ?at. The invention may be carried out with slabs from which the skin has been removed or not as may be desired. How- an ever, since bacon so treated is normally designed for machine slicing, in ordinary practice skinned bellies are used. In either event, the skin side or the skinned side as the case may be, of one slab is adjacent to the face side of the next slab, ex- 25 cept of course, the top and bottom slab, one side of each of which is not in contact with another slab. It is found that the face or lean surface is su?iciently rigid to provide a ?attening surface for the fat or skinned side of the adjacent slab. 30 It is also clear that the weight of the superim posed slabyas well as the weight of the wooden block or other weight on the top of the mold con tributes to the pressing of the lowermost slab and this would be true irrespective of whether or 35‘ not other pressure be applied, as with a press ‘such as a conventional export press. In carrying out the invention, slabs of bacon which have been processed as by curing and i a similar slab after being treated in accordance smoking may be reduced to a temperature of ap- 40 _ with the present invention. proximately 60° F. and the skin removed. The It will be seen from the drawing that the slab ” slabs of bacon are arranged in a tier in the form depicted in Figure 2 is clearly more desirable as has already been described and the bacon sub ‘for slicing purposes due to the fact that the en jected to a temperature of approximately 0? F. a ; tire slab may be subdivided into slices of uniform sumcient length of time to cause the bacon to as- 45 thickness and area. sume the desired shape. ' It is within the purview of the present inven In one modi?cation of the invention, ?at sep tion not only to square the ends and sides but arators, which may be of rigid metal or any other Figure 2 is a perspective view of the same or to ?atten both surfaces. This treatment permits .desired material, are interposed between suc , the production of a slice which is for all prac tical purposes rectangular in shape. In carrying out the invention, I prefer to pre chill the slab bacon to a temperature of ap proximately 28° F. and use a wooden box mold. It is preferable to select slabs approximately one cessive slabs. . 50 It is to be understood, of course, that any mold or die press may be used to carry out the present invention to produce bacon slabs and dry salt bellies which require a minimum of trimming. It, also, will be understood that changes may be. 55 2 2,119,716 made in the manner of carrying out ‘he invention ing pressure against the slabs to ?atten the fat without departing from the spirit thereof as de and lean surfaces and to reduce the area of the slabs to correspond to the area of the form, and subjecting the slabs while under pressure to a temperature sufliciently low and for a sufficient "I length of time to cause the slabs to set. 4. The method of treating bacon which con-1 sists in arranging skinned slabs of bacon with their fat and lean surfaces in alternately super ?ned in the following claims: ' What is claimed is: 1. The method of treating bacon which con sists in arranging skinned slabs of bacon with their fat and lean surfaces in superposed rela tionship in a form of less area than the slabs, applying pressure against the slabs to flatten the 10 fat and lean surfaces and to reduce the area of posed relationship with ?at separators between thelslabs to correspond to the area of the form, and subjecting the slabs while under pressure to a temperature su?iciently low and for a su?icient length of time to cause the slabs to set. 2. The method of treating bacon which con 15 sists in reducing the temperature of slabs of bacon to approximately 60° F., removing the skin from the slabs, arranging the skinned slabs with their fat and lean surfaces in superposed relationship 20 in a form of less area than the slabs, applying pressure against the slabs to ?atten the fat and the slabs and in a form of less area than the slabs, lean surfaces and to reduce the area of the slabs to correspond to the area of the form, and sub jecting the slabs while under pressure to a 25 temperature sufficiently low and for a su?icient ' length of time to cause the slabs to set. 3. The method of treating bacon which sists in arranging skinned slabs 'of bacon their fat and lean surfaces in superposed so tionship with ?at separators between the con with rela slabs and in a form of less area than the slabs, apply 10 applyingpressure against the slabs to ?atten the fat and lean surfaces and to‘ reduce the area of the slabs to correspond to the area of the form, and subjecting the slabs while under pressure to a temperature sumciently low and for a sufficient length of time to cause the slabs to set. 5. The method of treating bacon which con sists in reducing the temperature of slabs of bacon ' to approximately 60° F., removing the skin from 20 ~each of the slabs, arranging the slabs with their fat and lean surfaces in alternately superposed relationship with ?at separators between succes sive slabs and in a form of less area than the slabs, applying pressure against the slabs to flat 25 ten the fat and lean surfaces and to reduce the area of the slabs to correspond to the area of the form, and subjecting the slabs while under pres sure to a temperature approximately 0° F. for a sufficient length of time to cause the slabs to set. 30 - HARRY H. McKEE.