The story of bacon is set in the late 1800s and early 1900s when most of the important developments in bacon took place. The plotline takes place in the 2000s with each character referring to a real person and actual events. The theme is a kind of “steampunk” where modern mannerisms, speech, clothes and practices are superimposed on a historical setting. Modern people interact with old historical figures with all the historical and cultural bias that goes with this.
The work is far from complete, but with so many collaborators around the globe, I put this out for review and comment. Chapter 12.3: Finally, is the last chapter to be written but this can only be done from a very special location in the far western regions of China for reasons which will become obvious as you read the work. After completing the outline in 2019 and 2020, it is due for another major edit before I can send it to a professional editor for review and corrections. So, to the curing industry, please fire away with the contributions and corrections.
My sincere thanks to each and every one of you!
Eben van Tonder
- Chapter 01: Once upon a time in Africa
- Chapter 02: Dry Cured Bacon
- Chapter 03: Kolbroek
- Chapter 04: The Shambles
- Chapter 05: Seeds of War
- Chapter 06: Drums of Despair
- Chapter 07: The Greatest Adventure
- Chapter 08: Woodys Bacon
- Chapter 09.00: The Denmark Letters
- Chapter 09.01 – Mild Cured Bacon
- Chapter 09.02 – The Danish Cooperative and Saltpeter
- Chapter 09.03 Minette’s Chemistry Revision and other adventures
- Chapter 09.04 The Saltpeter Letter
- Chapter 09.05 The Polenski Letter
- Chapter 09.06 From the Sea to Turpan
- Chapter 09.07 Lauren Learns the Nitrogen Cycle
- Chapter 09.08 Von Liebig and the Theory of Proteins of Gerard Mulder.
- Chapter 09.09 David Graaff’s Armour – A Tale of Two Legends
- Chapter 10.00: The UK letters
- Chapter 10.01: Lord Lansdowne
- Chapter 10.02: Sweet Cured Harris Bacon
- Chapter 10.03: American Ice Houses for England: Year-Round Curing
- Chapter 10.04: Ice Cold in Africa
- Chapter 10.05: Ice Cold Revolution
- Chapter 10.06.00: Harris Bacon – From Pale Dried to Tank Curing!
- Chapter 10.06.01 Oake Woods & Co., Ltd. and their Auto Cured Bacon
- Chapter 10.07: John Harris Reciprocates!
- Chapter 10.08: Irish Animosity
- Chapter 10.09: The Wiltshire Cut
- Chapter 10.10: Engaged to be Married
- Chapter 10.11: The Salt of the Earth
- Chapter 10.12: The Salt of the Land and the Sea
- Chapter 10.13: The Salt of Meat
- Chapter 10.14 Dublin and the Injection of Meat
- Chapter 10.15 The English Pig with links to the Kolbroek and Kunekune
- Chapter 11.00: Letters from New Zealand
- Chapter 11.01: Our Manuka Bay Wedding!
- Chapter 11.02: Oake Woods & Co Ltd in New Zealand and Other Amazing Tales
- Chapter 12.00: The Union Letters
- Chapter 12.01: The Fathers of Meat Curing
- Chapter 12.02: Fresh Meat Colour vs Cooked Cured Colour
- Chapter 12.03: The Direct Addition of Nitrites to Curing Brines – the Master Butcher from Prague
- Chapter 12.04: The Direct Addition of Nitrites to Curing Brines – The Spoils of War
- Chapter 12.05: The Preserving Power of Nitrite
- Chapter 12.06: Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite
- Chapter 12.07: The Ascorbate-Letter
- Chapter 12.08: The Erythorbate Letter
- Chapter 12.09: The Curing Reaction
- Chapter 12.10: Meat Curing – A Review
- Chapter 12.11: The Quilliam Family and the Early Days of Pig Breeding in South Africa
- Chapter 13.00: The Best Bacon on Earth
- Chapter 13.01.1: The Castlemaine Bacon Company
- Chapter 13.01.2: The Life and Times of Jan W Kok
- Chapter 13.01.3: The Art of Living: Sketches to Understand Ourselves and Others
- Chapter 13.02: Eskort Ltd.
- Chapter 13.03: On Innovation and Creativity
- Chapter 13.04: Finally
- Chapter 14.00: Woody’s Photos
- Chapter 15.00: Tristan Photos
- Chapter 16.00: Lauren Photos
- Chapter 17.00: Family Photos
- Chapter 18: Roy Oliver
- Chapter 19: The Boers (Our Lives and Wars)
- Chapter 20: Appendix A – JW Kok War Diary
Follow the “Next” button at the bottom of every chapter to advance to the next.
Themes in Bacon & the Art of Living
The greatest themes are dealt with. Below I give title pages listing the different themes from Bacon & the Art of Living.
In the development of bacon curing technology, four iconic curing methods stand between the old dry-cured system and the modern system of the direct addition of nitrites to curing brines and the latest development which is Grid bacon. Here I list the chapters dedicated to these different systems of curing.
In the post above I list all the chapters in Bacon & the Art of Living which deals with the legendary company from Calne, Wiltshire, C & T Harris. I present the chapters for those who desire to restrict their inquiry to the Harris operations.
I fell in love with the story of the Kolbroek from the first time I heard it. It is one of the indigenous South African pig breeds, closely related to the Kune Kune from New Zealand. In trying to trace the origins of these breeds, I had to go back to the development of the English pig. It’s one of the greatest stories of our trade and here I share the complete work from Bacon & the Art of Living on these amazing animals! The list of chapters dealing with these are given in the link above.
In Bacon & the Art of Living, I dedicate three chapters to salt. It remains one of my favourite study subjects. The truth is that I only scratched the surface. It is a subject that I will return to often and I am planning to expand on Chapter 10.12, The Salt of the Land and the Sea. In the link above, I present the three chapters for those who are interested in a more thematic study.
(c) eben van tonder
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