Letter to the Reader
Welcome to the Earthworm Express!
Earthworm Express is entirely devoted to great stories from meat science and technology. In re-discovering the birth of old-school technology and understanding the science behind it, we are able to make sense of the novel technologies which see the light of day on a continual basis.
Joseph Gordon-Levitt wrote in his magnificent work, The Tiny Work of Tiny Stories, that “the universe is not made of atoms; it’s made up of tiny stories.” These are some of the tiny and not-so-tiny stories from the world of meat processing and the technology underpinning our trade.
I dedicate this work to the men and women who love meat, its art and science!
For a complete list of all the articles, see Menu Page.
The complete story of bacon, told from a 20th-century perspective; cast in a steam-punk style.
I re-think every aspect of fine meat pasts in cooked sausage production from a commercial small-good manufacturers perspective. Every part of the animal is used and every part of the plant.
Years of dedicated research and design culminated in the best bacon system on earth.
These pages are devoted to the curing art.
A list of my complete work on Nitrites. Nitrites are placed within their proper role in meat curing and human health and physiology.
The home of the history of bacon, ingredients and all technologies related to bacon curing. As always, we deal with the history of its use and the chemistry and mechanics behind its functionality.
The fascinating history of Salt from around the globe. It is key to our understanding of the development of curing.
The Present and Future of Food Processing features exciting and interesting new processes and technological frontiers.
Here we examine the mechanisms of meat curing.
Honey is one of the world’s first natural medicine and to this day, an amazing superfood! Here we consider its history and value as a functional ingredient in cured food formulations.
The Kolbroek pig of the Western Cape and the Kune Kune of New Zealand represent two indigenous pigs with an enigmatic past.
One of the most exciting stories in bacon is that of saltpetre (potassium nitrate) and sodium nitrite.
We delve into its history and focus on a few legendary sausages.
The amazing story of Ladislav Nachtmullner, the inventor of the first successful commercial curing brine containing sodium nitrite.
The amazing story of the discovery of ascorbate.
My memories of the company I created in 2008 with Oscar Klynveld.
Here I celebrate the great men, women and companies from our industry – from the past and present.
The history of total meat determination with nitrogen as basis.
Conventional and unconventional strategies to manage micro.
Ive been long enough in this industry to have great memories. Here I share them.
A respected meat scientist answers your questions and shares his insights.
Have a question or comment or contribution?
Have a project that you want me to be a part of? Want a one-stop solution for complete factory design (including complete Autocad Drawings and on-site supervision of construction) with product flows, ISO2200/ HACCP compliance and the latest equipment? Be introduced to the best functional suppliers around the world or do you need an NPD outsourced solution? Please contact me!
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Don’t forget the many interesting links in the menu to the right! Most importantly, please subscribe!