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 1: Once Upon a Time in Africa
Chapter 2: Dry Cured Bacon
Chapter 3: Kolbroek
Chapter 4: The Shambles
Chapter 5: Seeds of War
Chapter 6: The Greatest Adventure
Chapter 7: Woodys Bacon
Chapter 8.00: The Denmark Letters
-> Chapter 8.01 Mild Cured Bacon
-> Chapter 8.02 The Danish Cooperative and Saltpeter
-> Chapter 8.03 Minette, the Cape Slaves, the Witels and Nitrogen
-> Chapter 8.04 The Saltpeter Letter
-> Chapter 8.05 The Polenski Letter
-> Chapter 8.06 From the Sea to Turpan
-> Chapter 8.07 Lauren Learns the Nitrogen Cycle
-> Chapter 8.08 Von Liebig and Gerard Mulder’s Theory of Proteins
-> Chapter 8.09 David Graaff’s Armour – A Tale of Two Legends
Chapter 9.00: The UK Letters
-> Chapter 9.01: Lord Landsdown
-> Chapter 9.02: Sweet Cured Irish and Wiltshire Pork
-> Chapter 9.03: American Icehouses for England: Year-round Curing
-> Chapter 9.04: Ice Cold in Africa
-> Chapter 9.05: Ice Cold Revolution
-> Chapter 9.06: Harris Bacon – the Gold Standard!
-> Chapter 9.07: John Harris Reciprocates!
-> Chapter 9.08: Irish Animosity
-> Chapter 9.09: The Wiltshire Cut
-> Chapter 9.10 Engaged to be Married
-> Chapter 9.11 The Salt of the Earth
-> Chapter 9.12 The Salt of the Sea
-> Chapter 9.13 The Salt of Meat
-> Chapter 9.14 Dublin and the Injection of Meat
-> Chapter 09.15 The English Pig with links to the Kolbroek and Kunekune
Chapter 10.00: Letters from New Zealand
-> Chapter 10.01: Our Manuka Bay Wedding!
-> Chapter 10.02: C & T Harris in New Zealand and other amazing tales
Chapter 11.00: The Union Letters
-> Chapter 11.01: The Fathers of Meat Curing
-> Chapter 11.02: Fresh Meat Colour vs Cooked Cured Colour
-> Chapter 11.04: The Direct Addition of Nitrites to Curing Brines – The Spoils of War
-> Chapter 11.05: The Preserving Power of Nitrite
-> Chapter 11.07: The Discovery of Ascorbate
-> Chapter 11.08: Erythorbate
-> Chapter 11.09: The Curing Reaction
-> Chapter 11.10: Meat Curing – A Review
Chapter 12.00: The Best Bacon on Earth
-> Chapter 12.01: The Castlemaine Bacon Company
-> Chapter 12.02: Eskort Ltd.
-> Chapter 12.03: Finally
Chapter 13.00: Woodys Photos
Chapter 14.00: Tristan Photos
Chapter 15.00: Lauren Photos
Chapter 16.00: Family Photos
Chapter 17.00: The Boers (Our Lives and Wars)
Chapter 18.00: Roy Oliver
(c) eben van tonder
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