Meat+Poultry - October 2017 - 59

expect to see on menus and in retailer cases in
the near future?
Chipotle chocolate-covered bacon is what
Sensient's Greene sees as a next-generation
snack. "It's the ultimate sweet, spicy, smoky
combination," she says. "It's sure to intrigue
consumers' taste buds."
Jean Heimann, culinary
scientist at LifeSpice has some
flavored bacon concepts she
would like to see commercialized.
These include apple horseradish,
beer candied, miso maple and
sriracha glazed.
As smoke makes its way
into the cocktail arena, the
flavors of spirits have a future
in bacon. Think Manhattan-style
bacon. It would be flavored with
cherrywood smoke, brown sugar,
bourbon and a hint of bitters.
"I always thought pre-cooked
thick-cut bacon that you glaze
at home in the oven would be
interesting," says Christopher
Warsow, corporate executive
chef and manager of culinary
applications, Bell Flavors &
Fragrances, Northbrook, Illinois.
"The consumer could also bake
the bacon in the oven, like
professional chefs do, then glaze
the bacon with a seasoning mix
or liquid glaze that came with
the bacon. This topping would
crystallize on the bacon for a great
eating experience."
Spicy tamarind is an example
of such a glaze. It could be
sweetened with palm sugar that
would be balanced by the acidity
of the tamarind, according to
Warsow. Heat could be supplied by
cayenne or Thai birds-eye chilies.
Zak Otto, lab manager-meat
applications at Wixon says that
there's an opportunity to use
smoked salts with flavors such
as applewood, cherry, alder, olive
and mulberry in bacon rubs. Other
flavor innovations include piri piri
rub with bourbon-infused bacon,
garlic parmesan rub with red

wine-infused bacon, chipotle pineapple bacon
rub and jalapeño ranch bacon rub.
"And not for the faint of heart, how about
trying ghost pepper curry bacon rub," Otto says.
"As bacon continues to go from a side item to
a center-of-the-plate product, we can expect
anything in terms of flavor innovation."

IT'S ALL ABOUT THE YIELD
Henneken Meat Processing Equipment
Vacuum Tumblers/Massagers
* Capacities ranging from 650 to 12,000 lbs.
* Double jacket glycol cooling available
* PLC or electro-mechanical controls
* Fully polished machine is standard - No bead blasting

Macerators/Tenderizers
Process up to 22,000 lbs. of product per hour *
Tool-less knife roller removal for sanitation *
Belt speed 13 to 59 feet per minute *
Five knife conﬁgurations available *

Brine/Marinade/Sauce Mixers
* Capacities from 100 to 800 gallons.
* Dry ingredient introduction up to 50 lbs. per minute.
* Mixing up to 50% solids
* Load cells and recipe management available

Injectors
Injection rates of 2,000 to 10,000 lbs. per hour *
Needle head with adjustable pneumatic spring *
Single or double head tool-less needle removal *
One-way or two-way injection available *

Test Equipment
Available

www.select-technologies.com

1-844-785-9506 Toll Free

www.meatpoultry.com | 10.17 | MEAT+ POULTRY

59
http://www.select-technologies.com http://www.meatpoultry.com
Meat+Poultry - October 2017

Table of Contents for the Digital Edition of Meat+Poultry - October 2017
