Process for the preparation of bacon analogue and the like

Abstract From the Canadian patent

A bacon analogue and similar multi-phased meat products which can duplicate the texture appearance and, content of natural bacon and other multi-phased meat products is obtained by preparing a comminuted fat component which is treated with a curing pickle and preparing a separate comminuted lean component which may be mixed with optional additives such as flavoring, seasoning and preservatives and thereafter extruding the comminuted fat and lean components through a predetermined forming die to unite the fat and lean components to form a bacon analogue or other such multi-phased meat product. This multiphased meat analogue may then be placed in pans and heated smoked and cured and then be …