O P E R A T I O N PAGE 13
Last printed 1/31/2012 4:04:00 PM
Version Rev. 2003D-0
Procedures for Tumbling
Product and Instruction
% of Brine
Green
Weight
Total
Time
Drum
Load
Motor
Speed
Dried Beef
Pump product with normal or
recommended percentage of brine. Put
product and excess purge into tumbler.
10%
3 hrs.
2½ hrs.
½ or more
½ or less
4
Beef Jerky
Get total weight of sliced product to
verify percentage of brine to be added.
10%
25 min.
15 min.
½ or more
½ or less
4
Chunked and Formed
Using Ham Meat and Boston Butt parts
(90% lean), run product through kidney
plate on grinder. Get total weight to
verify percentage of brine to be added.
Tumble for stated period of time. Remove
from tumbler. Run product through
stuffer into large casing. Put into ham
press and smoke under normal smoking
conditions.
10% 1 hr. 7
Chicken
After obtaining total weight of birds, add
normal or recommended percentage of
brine and tumble product and brine for
required time.
10% 1 hr. ½ or more 4
Turkey
Obtain total weight of birds. Pump
breast, leg and wings on both sides with
normal or recommended percentage of
brine. Put product and excess purge in
tumbler for recommended time. Follow
normal smoking procedures.
10% 1 hr. ½ or more 6
Bone-In Ham
Pump your normal or recommended
percentage of brine per green weight
and put product and excess purge in
tumbler.
15%
3.5 hrs.
3 hrs.
½ or more
½ or less
6
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