Diamond Crystal Salt Company

William S Chandler

John F Heiss

Walter F Wilkens

A substantially dry, free-flowing particulated mixture suitable for use in the 'dry' and 'wet' curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for 'wet' curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products. The free-flowing mixture can contain appropriate amounts of any one or mixtures of other ingredients of the types conventionally employed in the curing of meat products, such as salt, sugar, erythorbates, ascorbates, phosphate salts, nitrites, nitrates and the like.

Meat curing brine

A subtantially dry, free-flowing particulated mixture suitable for use in the 'dry' and 'wet' curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for 'wet' curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products. The free-flowing mixture can contain appropriate amounts of any one or mixtures of other ingredients of the types conventionally employed in the curing of meat products, such as salt, sugar, erythorbates, ascorbates, phosphate salts, nitrites, nitrates and the like.

Method of forming a meat curing brine

Meat curing composition

A powder dispenser suitable for use as a first extinguisher and for dispensing particulated solids comprising a container having flexible side walls and formed with an annular neck portion on which a dispensing head is mounted having an orifice terminating in a discharge nozzle. A first conduit is connected at its upper end to the orifice of the dipensing head and extends downwardly within the container such that the lower inlet end thereof is disposed at a position spaced from the base of the container. A second conduit is positioned in encircling relationship around the first conduit in substantially concentric relationship forming an annulus having its upper end disposed in communication with the upper end of the interior of the container and its lower end terminating at a position axially spaced upwardly from the inlet end of the first conduit at a controlled distance corresponding to about one-eighth to about one-half the diameter of the first conduit such that upon deflection of the side walls of the container such as by squeezing, a fluidization of the powder adjacent to the inlet end of the first conduit is effected providing an optimum air to powder ratio which is discharged from the dispensing head in the form of a well defined substantially uniform dispersion.

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St. Clair, MI, United States of America

William S Chandler