Cooked, uncured pork products having an appearance and taste of cured pork
products is provided wherein a brine solution is injected into the pork
product and the pork products are smoked in a smokehouse using a
plurality of stages wherein the pork products are heated to predetermined
temperatures in the pressure of controlled humidity for a prescribed
period of time. The cooked, uncured pork products are substantially free
of nitrates and/or nitrites.