The Legacy of William Oake’s Mild Cured System: A Comprehensive Analysis of Its Features and Influences

2 October 2024
Eben van Tonder

The Complete Background Work on William and William Harwood Oake and the Invention of Mild Curing.

Aron Vech is probably the man responsible for the fact that we know the name William Oake and so many details about his system as Vecht used the same system and was a vocal advocate for it.

Also, see Bacon & the Art of Living, Chapter 08.01 – Mild Cured Bacon

Introduction

Aron Vecht, the man who gave us the knowledge of the work of William Oake.

In my previous article, Understanding William Oake, I delved into the background of Oake’s revolutionary invention: the Mild Curing process. This curing method redefined the production of bacon, leading to what we now call Tank Curing or Wiltshire Curing. It was a transformation that took place in the 1830s and has since shaped the way we preserve meat globally. The foundation of this invention was Oake’s desire to produce a healthier, more nutritious product, and much of his approach was inspired by his exposure to scientific and cultural influences in Ulster. In that article, I focused on Oake’s background and the larger societal and monastic influences that contributed to his groundbreaking systems second instalment, we take a deeper dive into the specific features of Oake’s system and link them with his influences, focusing particularly on the work of Aron Vecht. Aron Vecht, a Jewish bacon curer, is one of the most important figures in modern meat curing, and his work helped cement the legacy of William Oake’s methods. Vecht’s curing system preserved the albumen in the meat while also contributing to the longevity and safety of the product. Vecht not only inherited but also popularized Oake’s methods, emphasizing the superior health and nutritional value of mild-cured bacon.

In exploring the core elements of Oake’s Mild Curing system, from its use of minimal salt to its emphasis on albumen preservation. I will show how these principles evolved and how they were passed down through Aron Vecht’s contributions, especially through his own innovations in curing. This instalment aims to provide a thorough understanding of the technical aspects of Oake’s legacy and its lasting impact on the meat industry, drawing heavily from the detailed records found in Bacon & the Art of Living, particularly the chapters dedicated to Vecht’s curing method (Chapters 14.03 and 14.04) .

1. Albumen Retention and Nutritional Integrity: A Revolutionary Approach

One of the central tenets of Oake’s curing system was the retention of albumen within the meat. Albumen is a key protein found in the muscle tissue of animals, and in traditional curing methods, high salt content often resulted in the dissolution of this vital protein. Oake recognized this as a problem and sought to develop a system that preserved the albumen, thereby maintaining the meat’s nutritional value.

Aron Vecht later elaborated on the importance of this innovation, explaining that Oake’s method allowed for the albumen to remain in the meat. Vecht stated:

“In the course of experiment he discovered that the antiseptic properties of salt were to be found in Nature apart from chloride of sodium (salt), and that the obnoxious effects of dissolving the albumen in the curing process could therefore be avoided, i.e. by NOT relying on salt. This was really the key to the new system of curing.”

This approach differed from traditional methods, which relied heavily on salt to draw out moisture and preserve the meat. Oake’s system, however, used far less salt, which allowed the albumen to remain intact. This meant the meat was not only preserved but also retained more of its nutritional content.

The monastic traditions in Ulster and Austria placed a similar emphasis on nutrition. For centuries, monks relied on their understanding of plants and proteins to ensure that the food they produced was not only preserved but also healthy. Monastic records from Göss Abbey explicitly mention the importance of preserving albumen in meat, describing it as “most nourishing to those who labour.”

2. The Role of Sal Prunella: Sacrificing Color for Health

One of the most fascinating aspects of Oake’s curing process was his use of Sal Prunella, a substance that contains sulfites and serves as an alternative to saltpetre (potassium nitrate). While saltpetre facilitated the bacterial conversion of nitrates into nitrites, giving cured meats their characteristic pink colour, Sal Prunella inhibited bacterial activity, resulting in pale bacon.

This was a radical departure from traditional curing methods, which prized the pink hue as a sign of proper preservation. Oake, however, prioritized the health and safety of the meat over its appearance. By using Sal Prunella, Oake effectively stopped the bacterial conversion necessary to produce nitric oxide (NO), the agent responsible for the pink colour. As a result, the bacon remained pale, but it was healthier, as it retained more albumen and was less prone to spoilage.

Aron Vecht, who adopted Oake’s system, acknowledged this trade-off between colour and nutrition. He noted:

“The high color given to the lean by the saltpeter in the old process was detrimental, as the saltpeter chemically colored the bacon, while it extracted the albuminous juices causing thereby a loss in nutrition.”

Oake’s pale bacon was initially met with scepticism, as consumers were accustomed to the vibrant pink colour of salt-cured meats. However, both Oake and Vecht were able to successfully market the pale bacon as a healthier option, emphasizing the fact that it contained more albumen and was less processed. This approach aligned with monastic values, where nutrition and cleanliness took precedence over aesthetics.

3. Reuse of Old Brine: Efficiency Rooted in Tradition

Oake’s system was also notable for its reuse of old brine. This method allowed for the brine to become progressively more concentrated with curing agents, resulting in a more efficient curing process. While this practice was not unique to Oake, it had its roots in monastic traditions that emphasized sustainability and resource efficiency.

The Vorau Abbey Records (1185–1220) describe the use of old brine in meat curing as early as the 12th century, noting that reusing brine allowed for better penetration of the curing agents into the meat. This practice ensured consistent results and reduced waste. Oake adopted this method and incorporated it into his industrial curing process, making it more scalable without sacrificing the hygiene and quality of the final product.

4. Cleanliness and Cement Curing Baths: A Focus on Hygiene

Another key innovation in Oake’s system was the use of cement curing baths, which replaced the traditional wooden vats. Cement baths were easier to clean and helped maintain a higher standard of hygiene, which was crucial in preventing contamination and ensuring the safety of the cured meat.

Oake’s emphasis on cleanliness was likely influenced by his training as a chemist, where sanitation was of utmost importance. This focus on hygiene was also deeply rooted in monastic traditions. Monasteries like Admont Abbey and Göss Abbey placed a strong emphasis on cleanliness in food production, seeing it as both a spiritual and practical necessity. The Göss Abbey Hygiene Manual (1280) required that all surfaces be scrubbed with vinegar and hot water before use, and Oake’s cement curing baths were a continuation of this tradition.

By implementing cement curing baths, Oake was able to ensure that his curing process was not only efficient but also met the highest standards of cleanliness. This focus on hygiene was a key factor in the success of Oake’s system, as it reduced the risk of contamination and allowed for longer shelf life of the cured meat.

5. Pale Bacon: Marketing Health Over Appearance

Perhaps the most noticeable difference between Oake’s cured bacon and traditionally cured bacon was its pale colour. As mentioned earlier, the use of Sal Prunella inhibited the bacterial conversion of nitrates, which meant that the bacon did not develop the typical pink hue. While this initially caused concern among consumers, both Oake and Vecht turned this to their advantage by marketing the bacon as healthier.

Vecht explained that the pale colour was not a sign of inferior quality but rather an indication that the bacon retained more of its natural proteins, particularly albumen:

“Those who had had experience in the old process were of course, familiar with the fact that softness in the lean of the meat was anything but desirable… This was a great mistake… after eating the bacon, a very different opinion was given.”

The marketing of pale bacon as a nutritional delicacy was a significant shift in how cured meats were perceived. Instead of focusing on appearance, Oake and Vecht emphasized the health benefits of their product, positioning it as a superior alternative to traditionally cured bacon. This approach resonated with consumers who were increasingly concerned about the nutritional content of their food.

Conclusion

Mild Curing stands as one of the most significant innovations in the history of bacon curing. This exploration has shown that Oake’s method was a departure from traditional curing systems, emphasizing the preservation of albumen and using less salt, which in turn created a healthier, more nutritious product. What set Oake apart was his understanding that salt was not the only means of preservation, a concept he applied through his Mild Curing process and which later informed the practices of renowned curer Aron Vecht. Vecht, who relied heavily on Oake’s principles, expanded and refined the system, making it a staple in modern curing and food safety practices.

The core of Oake’s system—healthier, lest just a technical achievement; it was a reflection of his broader understanding of chemistry and nutrition, shaped by the cultural and religious context of Ulster, as explored in my previous article. Through Aron Vecht’s adaptation of Oake’s process, this system was passed down and preserved, ensuring that modern curing methods continue to benefit from Oake’s pioneering work.

By studying both Oake’s and Vecht’s methods, we can trace the transformation of the bacon-curing industry from one dependent on salt-heavy preservation methods to one that emphasizes both nutrition and longevity. This legacy continues to influence how we think about food preservation today, and it is a testament to the innovative power of Oake’s original concept.

This instalment closes the circle of understanding how not only revolutionized bacon curing but also laid the foundation for modern meat preservation technologies—technologies that continue to define the meat industry to this day.

References

  1. Moore, W. D. (1848). An Outline History of Pharmacy in Ireland. Dublin: Hodges and Smith.
  2. Prout, W. (1824). Inquiry into the Nature and Treatment of Stomach and Urinary Diseases. London: Baldwin, Cradock, and Joy.
  3. Vecht, A. (1894). What was the Vecht Curing Method? Earthworm Express. Available at: https://earthwormexpress.com/bacon-the-art-of-living/chapter-14-04-aron-vecht-his-curing-method-and-businesses/what-was-the-vecht-curing-method/.
  4. Earthworm Express. (2024). Understanding William Oake. Available at: https://earthwormexpress.com/about-meat-curing/functional-ingredients/tank-curing-came-from-ireland/understanding-william-oake/.
  5. Earthworm Express. (2024). Mild Cured Bacon and the Curers of Wiltshire. Available at: https://earthwormexpress.com/bacon-the-art-of-living/chapter-12-01-2-mild-cured-bacon-and-the-curers-of-wiltshire/.
  6. Göss Abbey Hygiene Manual (1280). Göss Abbey Archive Collection, Austria.
  7. Vorau Abbey Records (1185–1220). Vorau Abbey Archive Collection, Austria.
  8. Göss Abbey Nutritional Guide (1295). Göss Abbey Archive Collection, Austria.
  9. Admont Abbey Manuscripts Collection (1265–1270). Admont Abbey Archive Collection, Austria.
  10. The Freeman’s Journal, 23 September 1853. Dublin, Ireland.
  11. Belfast News-Letter, 21 July 1837. Belfast, Northern Ireland.
  12. Moore, W. D. (1848). An Outline History of Pharmacy in Ireland. Dublin: Hodges and Smith.
  13. Prout, W. (1824). Inquiry into the Nature and Treatment of Stomach and Urinary Diseases. London: Baldwin, Cradock, and Joy.
  14. Vecht, A. (1894). What was the Vecht Curing Method? Earthworm Express. Available at: https://earthwormexpress.com/bacon-the-art-of-living/chapter-14-04-aron-vecht-his-curing-method-and-businesses/what-was-the-vecht-curing-method/.