Lance LT-30 - Page 26

O P E R A T I O N PAGE 14
Last printed 1/31/2012 4:04:00 PM
Version Rev. 2003D-0
Procedures for Tumbling (continued)
Product and Instruction
% of Brine
Green
Weight
Total
Time
Drum
Load
Motor
Speed
Boneless Ham
Same process as Bone-In Ham
15%
3 hrs.
2½ hrs.
½ or more
½ or less
5
Bacon
Obtain total weight of all product. Using
your normal or recommended
percentage of brine per green weight.
Put product and excess purge into
tumbler.
10%
3 hrs.
2½ hrs.
½ or more
½ or less
5
Cottage Bacon
Pump product with normal or
recommended percentage of brine per
green weight. Put product and excess
into tumbler.
10%
3 hrs.
2½ hrs.
½ or more
½ or less
5
Pork Ribs
Get total weight of the product to verify
percentage of brine to be added.
10% ½ hr. 4
Pork Hocks
Get total weight of the product to verify
percentage of brine to be added.
15%
2 hrs.
1½ hrs.
½ or more
½ or less
4
Beef or Pork Roast
Pump roasts with normal or
recommended soluble roast spice.
10%
4 hrs.
3½ hrs.
½ or more
½ or less
4