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Earthworm Express

Unusual and untold stories from the world of food science, from the present and ages past.

  • Home
  • Advertising, promotions and packaging concepts from around the world
  • Anatomy of the pig
  • Artisan Curing and Traditional Meat Dishes
    • Artisan Bacon Flavours and great concepts – research notes
    • Basics of Dry Curing
    • Bobotie – its origins
    • BRESAOLA
    • Christmas Gammon ala Robert and Jaques
    • Concerning the Aging of Beef
    • Coppa
    • Crackling
    • Dry Cured / Cold Smoked Bacon
    • Ham
    • How to Cook a Gammon / Ham
    • Jerky
    • Pancetta 
    • Robert Goodrick’s Pastrami/Pastrama
    • Salami
    • Salumi – from the leg and some salami’s
    • The Transition of Westphalian Hams
    • The Unknown Cook Book (of Steve Berman)
      • The Unknown Cook Book (of Steve Berman): Liver Sausage
      • The Unknown Cook Book (of Steve Berman): Pudding Scotch to Saleicca, Napoli – including Salami
    • Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ)
  • Background studies to Bacon & the Art of Living
  • Bacon & the Art of Living
    • 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: The Greatest Adventure
    • Chapter 07: Woodys Bacon
    • Chapter 08.00: The Denmark Letters
    • Chapter 08.01 – Mild Cured Bacon
    • Chapter 08.02 – The Danish Cooperative and Saltpeter
    • Chapter 08.03 Minette, the Cape Slaves, the Witels and Nitrogen
    • Chapter 08.04 The Saltpeter Letter
    • Chapter 08.05 The Polenski Letter
    • Chapter 08.06 From the Sea to Turpan
    • Chapter 08.07 Lauren Learns the Nitrogen Cycle
    • Chapter 08.08 Von Liebig and the Theory of Proteins of Gerard Mulder.
    • Chapter 08.09 David Graaff’s Armour – A Tale of Two Legends
    • Chapter 09.00: The UK letters
    • Chapter 09.01: Lord Lansdowne
    • Chapter 09.02 – Sweet Cured Irish and Wiltshire Pork
    • Chapter 09.03: American Ice Houses for England: Year-Round Curing
    • Chapter 09.04: Ice Cold in Africa
    • Chapter 09.05: Ice Cold Revolution
    • Chapter 09.06: Harris Bacon – the Gold Standard!
    • Chapter 09.07: John Harris Reciprocates!
    • Chapter 09.08: Irish Animosity
    • Chapter 09.09: The Wiltshire Cut
    • Chapter 09.10: Engaged to be Married
    • Chapter 09.11: The Salt of the Earth
    • Chapter 09.12: The Salt of the Sea
    • Chapter 09.13: The Salt of Meat
    • Chapter 09.14 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 11.03: The Direct Addition of Nitrites to Curing Brines – the Master Butcher from Prague
    • Chapter 11.04: The Direct Addition of Nitrites to Curing Brines – The Spoils of War
    • Chapter 11.05: The Preserving Power of Nitrite
    • Chapter 11.06: Regulations of Nitrate and Nitrite post-1920’s: the problem of residual 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 11.11: The Quilliam Family and the Early Days of Pig Breeding in South Africa
    • 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: Woody’s Photos
    • Chapter 14.00: Tristan Photos
    • Chapter 15.00: Lauren Photos
    • Chapter 16.00: Family Photos
    • Chapter 17: The Boers (Our Lives and Wars)
    • Chapter 18: Roy Oliver
  • Big Yellow Bacon Man
  • Chapter 99: The Art of Living
    • A Basuthu boy to the mountains
    • A SYMBOLIC PROPOSAL ON TABLE MOUNTAIN
    • Cape Point Hike
    • East Coast Adventure with Eben and Minette
    • Gallant Rescue of Table Mountain, 1881
    • Horse riding
    • India Venster Night Hike
    • Letter of thanks after our mountain rescue
    • New Year 2015
    • Old Cable Station, Table Mountain
    • Oom Jan onthou
      • Fotos van Oom Jan
      • Oom Jan onthou vir Sannie
      • Oupa Eben Kok
    • Our Amazing Wedding on Manuka Beach, Cheviot, New Zealand
    • Platteklip Gorge
    • Sms communication with rescue team
    • Suikerbossie
    • Suikerbossie to Moordenaarsbos
    • Table Mountain Pic’s
    • The majestic Mnweni
    • Tranquility Cracks, Table Mountain
    • Woodys Adventure Hike – Cape Point to Table Mountain Cable Station
  • Drinks, Soup, Stock: Bovril
  • Eben interviews food people
    • 01. The Woodhead-Graaff hike
    • 02: Eben meets Sir David
    • 03: Searching for Combrinck & Co
    • 04: The gifts of a gentleman, Sir John Woodhead
    • 05. C & T Harris and their Wiltshire bacon cure – the blending of a legend
    • 06: Eben interviews David Donde
    • A Most Remarkable Tale: The Story of Eskort
      • Eskort and Enterprise: Echoes in the first Union of South Africa cabinet
      • John William Moor
    • Aloys L. Tappel
    • Kathmandu’s Urban Food
    • Seekombuis – visiting with Neels and Attie
    • The Anglo-Boer War and Bacon: Old Enemies Become Friends
    • Where life stands still and flavours abound – observing life at the Mardi Himal Eco Village, Kalamati, in Nepal.
  • Eben’s Consumer Product Reviews
    • Denny’s Beef Style Mince vs. Frey’s Veggie Mince
  • Honey – the magical super-food
    • Honey – powerful preserving and healing power (Fascinating Insights from Arabia)
    • Honey in cured meat formulations
    • Joshua Penny and Khoikhoi Fermentation Technology at the Cape of Good Hope
  • Kolbroek and the Kune Kune
    • In Search of the Origins of the Kolbroek
    • Kolbroek – Chinese, New Zealand, and English Connections
    • The Old and the New Pig Breeds
  • Mechanisms of Meat Curing
    • Difference between Fresh Cured and Cooked Cured Colour of Meat.
    • Mechanisms of meat curing – the important nitrogen compounds
    • Reaction Sequence: From nitrite (NO2-) to nitric oxide (NO) and the cooked cured colour.
    • xResearch notes – nitrosating agents
  • Microbiology
    • Carcass Sanatising
    • Listeria Monocytogenes: Its discovery and naming
    • Listeria Monocytogenes: Understanding the enemy and plotting the defenses
    • Preventing and Treating Mildew on Biltong
    • The Chemistry of Sulfur Dioxide in Boerewors
    • Water Activity
  • My memories
    • Gert Koen’s Memories
    • My Memories of Van Wyngaardt
    • My memories of Woody’s
    • Shorthand Notes
      • 01. Lessons from New Zealand and the Decision to Move on
      • 02. Lagos, the Beautiful
      • Evening Meditation
      • Morning Meditation
    • Stocks Meat Market
  • Nguni: Living Works of Art
    • The Domestication of Cattle and Eurocentrisity in Regards to Heritage Breeds
  • Nitrate and Nitrite – their history and functionality
    • 01. Concerning the direct addition of nitrite to curing brine
    • 02. Concerning Chemical Synthesis and Food Additives
    • 03. Clostridium Botulinum – the priority organism
    • 04. Concerning Nitrate and Nitrite’s antimicrobial efficacy – chronology of scientific inquiry
    • 05. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt.
    • 06: Ladislav NACHMÜLLNER vs The Griffith Laboratories
    • 07. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
    • 08. The Naming of Prague Salt
    • 09. Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite.
  • Notes on Spices
  • ORIGINS Smallgoods Co
    • Porchetta ala Africa
    • Project Origins (Legendary Food)
    • The Game Salami Project
  • Pic’s History of Meat Processing
  • Sausages and Blended Hams
    • Bockwurst – The Prince of German Sausages
    • Chuck Vavra’s Prasky
    • Ducks and Stuphins – Sausage Makers and their OXFORD SAUSAGES
    • Meat Emulsions – A Roadmap to Investigations
      • Chicken Meat – Thawing, Breading, Cooking, Browning
      • Collagen Marker: Hydroxyproline
      • Emulsifiers in Sausages – Introduction
      • Hot Boning in America
      • MDM – Not all are created equal!
      • Noted on Fat Emulsion and Lecithin
      • Notes on Alginate
      • Notes on Collagen
      • Notes on Proteins used in Fine Emulsion Sausages
      • Notes on Starch
      • Poultry MDM: Notes on Composition and Functionality
      • Protein Functionality, the Bind Index and the Early History of Meat Extenders in America
      • Soy or Pea Protein and what in the world is TVP?
      • Soya: Review of some health concerns and applications in the meat industry
    • Oupa Eben’s Boerewors
    • Recipe: Emergency Sausage
    • Recipe: Liver Sausage
    • The Origins of Polony
    • The Use of Mushrooms in Meat Formulations
  • The Fascinating History and Use of Ascorbate
    • Concerning the Discovery of Ascorbate
    • Erythorbate
    • Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite and the introduction of ascorbate
  • The History of Bacon, Ingredients and related technologies
    • Bacon Curing – a Historical Review
    • Counting Nitrogen Atoms – The History of Determining Total Meat Content
      • Part 1: From the start of the Chemical Revolution to Boussingault
      • Part 2: Von Liebig and Gerard Mulder’s theory of proteins
      • Part 3: Understanding of Protein Metabolism Coming of Age
      • Part 4: The Background of the History of Nutrition
      • Part 5: The Proximate Analysis, Kjeldahl and Jones (6.25)
      • Part 6: The Codex
      • Part 7: Connective Tissues and Gelatini
      • Part 8.1: A Basic Introduction to Lipid Chemistry and the History of the Recognition of the Role of Lipids in Nutrition
    • Dr. Morgan’s Arterial Injection: The Australian Connection
    • Fathers of Meat Curing
    • Gelatin
    • JOANNE GIBSON: ON SOME OF THE ‘INVISIBLE’ PEOPLE OF EARLY CAPE WINE
    • Mild Cured Bacon – Recreating a Legend
    • Saltpeter, Horse Sweat, and Biltong: The origins of our national food.
    • Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske
    • Tank Curing Came From Ireland
      • Occurrences of “mild cure” in English Newspapers
    • The Mother Brine
    • The nitrogen cycle and meat curing
  • The Master Butcher from Prague, Ladislav NACHMÜLLNER
    • 1. Eva’s Beloved Dad
    • 2. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt
    • 3. Ladislav NACHMÜLLNER vs The Griffith Laboratories
    • 4. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
  • The Prehistory of Food
    • 01. How did Ancient Humans Preserve Food?
    • 02. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agricultural Revolution
  • The Present and Future of Food Processing
    • Best Bacon and Rib System on Earth
      • Curing Brine and Microbial Transglutaminase (MTG) – designing the optimal blend
      • Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase
      • Microbial Transglutaminase System: Applications and Clever Ideas
      • Reconstructed Ribs
      • Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach.
      • TG Options and Processes
      • The Rib Project
    • GDL
    • Nitrite Free Bacon: Barriers against clostridium botulinum
    • The Freezing and Storage of Meat
      • Freezing for Slicing Bacon
    • Weight Loss During Chilling and Freezing of Meat
  • The Salt Bridge
    • 01. Salt – 7000 years of meat-curing
    • 02. Nitrate salt’s epic journey: From Turfan in China, through Nepal to North India
    • 03. And then the mummies spoke!
    • 04. The Sal Ammoniac Project
    • 05. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agricultural Revolution
    • 06. Searching for Salt in New Zealand
    • 07. Concerning the lack of salt industry in pre-European New Zealand and other tales from Polynesia and the region
    • 08. Salt and the Ancient People of Southern Africa
    • 09. The impact of Sodium Bicarbonate and the Twaing Impact Crater
    • 10. The Stories of Salt
    • 11. Builders of the Stone Ruins – From Antiquity to the Pô
    • 12. Salt Bush
    • 13. Ancient Stone Ruins Coming to Life
  • Useful Documents and Links
  • About Eben
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Welcome to our blog.

The main habitat of earthworms is the earth. Commonly found feasting on interesting living or dead matter. These are unusual and untold stories from the world of food science from the present and ages past.

– Inside our blog: Bacon & the Art of Living

 

The story of the creation of bacon.  Read it inside our blog at:  Bacon & the Art of Living

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Site pages

  • About Eben
  • Advertising, promotions and packaging concepts from around the world
  • Anatomy of the pig
  • Artisan Curing and Traditional Meat Dishes
    • Artisan Bacon Flavours and great concepts – research notes
    • Basics of Dry Curing
    • Bobotie – its origins
    • BRESAOLA
    • Christmas Gammon ala Robert and Jaques
    • Concerning the Aging of Beef
    • Coppa
    • Crackling
    • Dry Cured / Cold Smoked Bacon
    • Ham
    • How to Cook a Gammon / Ham
    • Jerky
    • Pancetta 
    • Robert Goodrick’s Pastrami/Pastrama
    • Salami
    • Salumi – from the leg and some salami’s
    • The Transition of Westphalian Hams
    • The Unknown Cook Book (of Steve Berman)
      • The Unknown Cook Book (of Steve Berman): Liver Sausage
      • The Unknown Cook Book (of Steve Berman): Pudding Scotch to Saleicca, Napoli – including Salami
    • Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ)
  • Background studies to Bacon & the Art of Living
    • The Earthworm Express
  • Bacon & the Art of Living
    • 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: The Greatest Adventure
    • Chapter 07: Woodys Bacon
    • Chapter 08.00: The Denmark Letters
    • Chapter 08.01 – Mild Cured Bacon
    • Chapter 08.02 – The Danish Cooperative and Saltpeter
    • Chapter 08.03 Minette, the Cape Slaves, the Witels and Nitrogen
    • Chapter 08.04 The Saltpeter Letter
    • Chapter 08.05 The Polenski Letter
    • Chapter 08.06 From the Sea to Turpan
    • Chapter 08.07 Lauren Learns the Nitrogen Cycle
    • Chapter 08.08 Von Liebig and the Theory of Proteins of Gerard Mulder.
    • Chapter 08.09 David Graaff’s Armour – A Tale of Two Legends
    • Chapter 09.00: The UK letters
    • Chapter 09.01: Lord Lansdowne
    • Chapter 09.02 – Sweet Cured Irish and Wiltshire Pork
    • Chapter 09.03: American Ice Houses for England: Year-Round Curing
    • Chapter 09.04: Ice Cold in Africa
    • Chapter 09.05: Ice Cold Revolution
    • Chapter 09.06: Harris Bacon – the Gold Standard!
    • Chapter 09.07: John Harris Reciprocates!
    • Chapter 09.08: Irish Animosity
    • Chapter 09.09: The Wiltshire Cut
    • Chapter 09.10: Engaged to be Married
    • Chapter 09.11: The Salt of the Earth
    • Chapter 09.12: The Salt of the Sea
    • Chapter 09.13: The Salt of Meat
    • Chapter 09.14 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 11.03: The Direct Addition of Nitrites to Curing Brines – the Master Butcher from Prague
    • Chapter 11.04: The Direct Addition of Nitrites to Curing Brines – The Spoils of War
    • Chapter 11.05: The Preserving Power of Nitrite
    • Chapter 11.06: Regulations of Nitrate and Nitrite post-1920’s: the problem of residual 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 11.11: The Quilliam Family and the Early Days of Pig Breeding in South Africa
    • 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: Woody’s Photos
    • Chapter 14.00: Tristan Photos
    • Chapter 15.00: Lauren Photos
    • Chapter 16.00: Family Photos
    • Chapter 17: The Boers (Our Lives and Wars)
    • Chapter 18: Roy Oliver
  • Big Yellow Bacon Man
  • Chapter 99: The Art of Living
    • A Basuthu boy to the mountains
    • A SYMBOLIC PROPOSAL ON TABLE MOUNTAIN
    • Cape Point Hike
    • East Coast Adventure with Eben and Minette
    • Gallant Rescue of Table Mountain, 1881
    • Horse riding
    • India Venster Night Hike
    • Letter of thanks after our mountain rescue
    • New Year 2015
    • Old Cable Station, Table Mountain
    • Oom Jan onthou
      • Fotos van Oom Jan
      • Oom Jan onthou vir Sannie
      • Oupa Eben Kok
    • Our Amazing Wedding on Manuka Beach, Cheviot, New Zealand
    • Platteklip Gorge
    • Sms communication with rescue team
    • Suikerbossie
    • Suikerbossie to Moordenaarsbos
    • Table Mountain Pic’s
    • The majestic Mnweni
    • Tranquility Cracks, Table Mountain
    • Woodys Adventure Hike – Cape Point to Table Mountain Cable Station
  • Drinks, Soup, Stock: Bovril
  • Eben interviews food people
    • 01. The Woodhead-Graaff hike
    • 02: Eben meets Sir David
    • 03: Searching for Combrinck & Co
    • 04: The gifts of a gentleman, Sir John Woodhead
    • 05. C & T Harris and their Wiltshire bacon cure – the blending of a legend
    • 06: Eben interviews David Donde
    • A Most Remarkable Tale: The Story of Eskort
      • Eskort and Enterprise: Echoes in the first Union of South Africa cabinet
      • John William Moor
    • Aloys L. Tappel
    • Kathmandu’s Urban Food
    • Seekombuis – visiting with Neels and Attie
    • The Anglo-Boer War and Bacon: Old Enemies Become Friends
    • Where life stands still and flavours abound – observing life at the Mardi Himal Eco Village, Kalamati, in Nepal.
  • Eben’s Consumer Product Reviews
    • Denny’s Beef Style Mince vs. Frey’s Veggie Mince
  • Honey – the magical super-food
    • Honey – powerful preserving and healing power (Fascinating Insights from Arabia)
    • Honey in cured meat formulations
    • Joshua Penny and Khoikhoi Fermentation Technology at the Cape of Good Hope
  • Kolbroek and the Kune Kune
    • In Search of the Origins of the Kolbroek
    • Kolbroek – Chinese, New Zealand, and English Connections
    • The Old and the New Pig Breeds
  • Mechanisms of Meat Curing
    • Difference between Fresh Cured and Cooked Cured Colour of Meat.
    • Mechanisms of meat curing – the important nitrogen compounds
    • Reaction Sequence: From nitrite (NO2-) to nitric oxide (NO) and the cooked cured colour.
    • xResearch notes – nitrosating agents
  • Microbiology
    • Carcass Sanatising
    • Listeria Monocytogenes: Its discovery and naming
    • Listeria Monocytogenes: Understanding the enemy and plotting the defenses
    • Preventing and Treating Mildew on Biltong
    • The Chemistry of Sulfur Dioxide in Boerewors
    • Water Activity
  • My memories
    • Gert Koen’s Memories
    • My Memories of Van Wyngaardt
    • My memories of Woody’s
    • Shorthand Notes
      • 01. Lessons from New Zealand and the Decision to Move on
      • 02. Lagos, the Beautiful
      • Evening Meditation
      • Morning Meditation
    • Stocks Meat Market
  • Nguni: Living Works of Art
    • The Domestication of Cattle and Eurocentrisity in Regards to Heritage Breeds
  • Nitrate and Nitrite – their history and functionality
    • 01. Concerning the direct addition of nitrite to curing brine
    • 02. Concerning Chemical Synthesis and Food Additives
    • 03. Clostridium Botulinum – the priority organism
    • 04. Concerning Nitrate and Nitrite’s antimicrobial efficacy – chronology of scientific inquiry
    • 05. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt.
    • 06: Ladislav NACHMÜLLNER vs The Griffith Laboratories
    • 07. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
    • 08. The Naming of Prague Salt
    • 09. Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite.
  • Notes on Spices
  • ORIGINS Smallgoods Co
    • Porchetta ala Africa
    • Project Origins (Legendary Food)
    • The Game Salami Project
  • Pic’s History of Meat Processing
  • Sausages and Blended Hams
    • Bockwurst – The Prince of German Sausages
    • Chuck Vavra’s Prasky
    • Ducks and Stuphins – Sausage Makers and their OXFORD SAUSAGES
    • Meat Emulsions – A Roadmap to Investigations
      • Chicken Meat – Thawing, Breading, Cooking, Browning
      • Collagen Marker: Hydroxyproline
      • Emulsifiers in Sausages – Introduction
      • Hot Boning in America
      • MDM – Not all are created equal!
      • Noted on Fat Emulsion and Lecithin
      • Notes on Alginate
      • Notes on Collagen
      • Notes on Proteins used in Fine Emulsion Sausages
      • Notes on Starch
      • Poultry MDM: Notes on Composition and Functionality
      • Protein Functionality, the Bind Index and the Early History of Meat Extenders in America
      • Soy or Pea Protein and what in the world is TVP?
      • Soya: Review of some health concerns and applications in the meat industry
    • Oupa Eben’s Boerewors
    • Recipe: Emergency Sausage
    • Recipe: Liver Sausage
    • The Origins of Polony
    • The Use of Mushrooms in Meat Formulations
  • The Fascinating History and Use of Ascorbate
    • Concerning the Discovery of Ascorbate
    • Erythorbate
    • Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite and the introduction of ascorbate
  • The History of Bacon, Ingredients and related technologies
    • Bacon Curing – a Historical Review
    • Counting Nitrogen Atoms – The History of Determining Total Meat Content
      • Part 1: From the start of the Chemical Revolution to Boussingault
      • Part 2: Von Liebig and Gerard Mulder’s theory of proteins
      • Part 3: Understanding of Protein Metabolism Coming of Age
      • Part 4: The Background of the History of Nutrition
      • Part 5: The Proximate Analysis, Kjeldahl and Jones (6.25)
      • Part 6: The Codex
      • Part 7: Connective Tissues and Gelatini
      • Part 8.1: A Basic Introduction to Lipid Chemistry and the History of the Recognition of the Role of Lipids in Nutrition
    • Dr. Morgan’s Arterial Injection: The Australian Connection
    • Fathers of Meat Curing
    • Gelatin
    • JOANNE GIBSON: ON SOME OF THE ‘INVISIBLE’ PEOPLE OF EARLY CAPE WINE
    • Mild Cured Bacon – Recreating a Legend
    • Saltpeter, Horse Sweat, and Biltong: The origins of our national food.
    • Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske
    • Tank Curing Came From Ireland
      • Occurrences of “mild cure” in English Newspapers
    • The Mother Brine
    • The nitrogen cycle and meat curing
  • The Master Butcher from Prague, Ladislav NACHMÜLLNER
    • 1. Eva’s Beloved Dad
    • 2. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt
    • 3. Ladislav NACHMÜLLNER vs The Griffith Laboratories
    • 4. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
  • The Prehistory of Food
    • 01. How did Ancient Humans Preserve Food?
    • 02. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agricultural Revolution
  • The Present and Future of Food Processing
    • Best Bacon and Rib System on Earth
      • Curing Brine and Microbial Transglutaminase (MTG) – designing the optimal blend
      • Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase
      • Microbial Transglutaminase System: Applications and Clever Ideas
      • Reconstructed Ribs
      • Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach.
      • TG Options and Processes
      • The Rib Project
    • GDL
    • Nitrite Free Bacon: Barriers against clostridium botulinum
    • The Freezing and Storage of Meat
      • Freezing for Slicing Bacon
    • Weight Loss During Chilling and Freezing of Meat
  • The Salt Bridge
    • 01. Salt – 7000 years of meat-curing
    • 02. Nitrate salt’s epic journey: From Turfan in China, through Nepal to North India
    • 03. And then the mummies spoke!
    • 04. The Sal Ammoniac Project
    • 05. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agricultural Revolution
    • 06. Searching for Salt in New Zealand
    • 07. Concerning the lack of salt industry in pre-European New Zealand and other tales from Polynesia and the region
    • 08. Salt and the Ancient People of Southern Africa
    • 09. The impact of Sodium Bicarbonate and the Twaing Impact Crater
    • 10. The Stories of Salt
    • 11. Builders of the Stone Ruins – From Antiquity to the Pô
    • 12. Salt Bush
    • 13. Ancient Stone Ruins Coming to Life
  • Useful Documents and Links

Earthworm Express (Instagram)

– Inside our Blog: Best Bacon System on Earth

We developed a bacon grid system with custom designed processing aids which is rated the Best Bacon System in the World.  It is in use in New Zealand and in South Africa.  My son, Triatan sells the system through his company GMT.  His whatsapp number is +27 727428793 or email him on tristanavt@gmail.com See a detailed discussion on the system at: Best Bacon System on Earth Have a look at the videos below which showcases many features of the system.

The Best Bacon System on Earth – Loading the grids

https://earthwormexpress.com/wp-content/uploads/2020/03/loading-the-grid-system.mp4

Best bacon System on Earth – Restructured Belly

https://earthwormexpress.com/wp-content/uploads/2020/03/belly-restructured.mp4

Best bacon System on Earth – Restructured Loin

https://earthwormexpress.com/wp-content/uploads/2020/03/loin-grid.mp4

Best Bacon System on Earth – Slicing Restructured Loin

https://earthwormexpress.com/wp-content/uploads/2020/03/slicing-a-restructured-loin-perfect-look-every-time.mp4

Best bacon System on Earth – Restructuring Topside

https://earthwormexpress.com/wp-content/uploads/2020/03/restructuring-topside.mp4

Earthworm Express Family and Friends Photos (Instagram)

Top Posts & Pages

  • How did Ancient Humans Preserve Food?
  • 01. How did Ancient Humans Preserve Food?
  • Emulsifiers in Sausages - Introduction
  • Reaction Sequence: From nitrite (NO2-) to nitric oxide (NO) and the cooked cured colour.
  • Denny's Beef Style Mince vs. Frey's Veggie Mince
  • Chuck Vavra's Prasky
  • Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske
  • 1. C & T Harris and their Wiltshire bacon cure - the blending of a legend
  • The Origins of Polony
  • 01. Salt – 7000 years of meat-curing

What readers say – Recent comments

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Origins Smallgoods Co, Cape Town

Origins is designed to bring exquisite artisan products to life.  Some of our creations are featured below.  Most are photos of the work of curing experts from around the globe.  These products are being made available to South Africans.

Inside the blog, it is featured here:  Origins Smallgoods Co, Cape Town

Origins Small Goods Co Cape Town (Instagram)

– Inside our Blog: Pic’s history of meat processing

As an ongoing project, I am building up a collection of old meat processing pictures.  View it inside the blog at: Pic’s History of Meat processing

Please share any contributions with me at ebenvt@gmail.com

Earthworm Express Historic Pictures (Instagram)

Recent Posts

  • Protected: Chapter 11.11: The Quilliam Family and the Early Days of Pig Breeding in South Africa. October 11, 2020
  • Meat Emulsions – A Roadmap to Investigations October 3, 2020
  • Notes on Collagen September 27, 2020
  • Denny’s Beef Style Mince vs. Frey’s Veggie Mince August 28, 2020
  • Poultry MDM: Notes on Composition and Functionality July 5, 2020
  • Notes on Proteins used in Fine Emulsion Sausages July 4, 2020
  • Bovril May 27, 2020
  • Chapter 17: The Boers (Our lives and Wars) May 21, 2020
  • Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ) May 13, 2020
  • Hot Boning in America April 26, 2020
  • Part 8.1: A Basic Introduction to Lipid Chemistry and the History of the Recognition of the Role of Lipids in Nutrition April 14, 2020
  • Protein Functionality, the Bind Index and the Early History of Meat Extenders in America April 14, 2020
  • How to Cook a Gammon / Ham April 13, 2020
  • Chapter 16.00: Family Photos April 12, 2020
  • Chapter 15.00: Lauren Photos April 12, 2020
  • Chapter 14.00: Tristan Photos April 12, 2020
  • Chapter 13.00: Woody’s Photos April 12, 2020
  • Chapter 12.03: Finally April 12, 2020
  • Chapter 12.02: Eskort Ltd. April 12, 2020
  • Chapter 12.01: The Castlemaine Bacon Company April 11, 2020
  • Chapter 12.00: The Best Bacon on Earth April 10, 2020
  • Chapter 11.10: Meat Curing – A Review April 10, 2020
  • Chapter 11.09: The Curing Reaction April 9, 2020
  • Chapter 11.08: Erythorbate April 8, 2020
  • Chapter 11.06: Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite April 7, 2020
  • Chapter 11.05: The Preserving Power of Nitrite April 7, 2020
  • Chapter 11.04: The Direct Addition of Nitrites to Curing Brines – The Spoils of War April 6, 2020
  • Chapter 11.03: The Direct Addition of Nitrites to Curing Brines – the Master Butcher from Prague April 5, 2020
  • Chapter 11.02: Fresh Meat Colour vs Cooked Cured Colour April 5, 2020
  • Chapter 11.01: The Fathers of Meat Curing April 4, 2020
  • Chapter 11.00: The Union Letters April 3, 2020
  • Chapter 10.02: C & T Harris in New Zealand and other amazing tales April 3, 2020
  • Chapter 10.01: Our Manuka Bay Wedding! April 2, 2020
  • Chapter 10.00: Letters from New Zealand April 2, 2020
  • Chapter 09.15 The English Pig with links to the Kolbroek and Kunekune April 2, 2020
  • Chapter 09.14 Dublin and the Injection of Meat April 1, 2020
  • Chapter 09.13: The Salt of Meat April 1, 2020
  • Chapter 09.12: The Salt of the Sea April 1, 2020
  • Chapter 09.11: The Salt of the Earth March 31, 2020
  • Chapter 09.10: Engaged to be Married March 31, 2020
  • Chapter 09.09: The Wiltshire Cut March 30, 2020
  • Chapter 09.08: Irish Animosity March 30, 2020
  • Chapter 09.07: John Harris Reciprocates! March 29, 2020
  • Chapter 09.06: Harris Bacon – the Gold Standard! March 29, 2020
  • Chapter 09.05: Ice Cold Revolution March 28, 2020
  • Chapter 09.04: Ice Cold in Africa March 28, 2020
  • Chapter 09.03: American Icehouses for England: Year-round Curing March 27, 2020
  • Chapter 09.02 – Sweet Cured Irish and Wiltshire Pork March 27, 2020
  • Chapter 09.01: Lord Landsdown March 24, 2020
  • Chapter 09.00: The UK letters March 23, 2020
  • Chapter 08.09 David Graaff’s Armour – A Tale of Two Legends March 23, 2020
  • Chapter 08.08 Von Liebig and the Theory of Proteins of Gerard Mulder. March 22, 2020
  • Chapter 08.07 Lauren Learns the Nitrogen Cycle March 21, 2020
  • Chapter 08.06 From the Sea to Turpan March 20, 2020
  • Chapter 08.05 The Polenski Letter March 19, 2020
  • Chapter 08.04 The Saltpeter Letter March 18, 2020
  • Chapter 08.03 Minette, the Cape Slaves, the Witels and Nitrogen March 18, 2020
  • Chapter 08.02 – The Danish Cooperative and Saltpeter March 16, 2020
  • Chapter 08.01 – Mild Cured Bacon March 14, 2020
  • Chapter 08.00: The Denmark Letters March 13, 2020
  • Chapter 07: Woodys Bacon March 12, 2020
  • Chapter 06: The Greatest Adventure March 12, 2020
  • Chapter 05: Seeds of War March 10, 2020
  • Chapter 04: The Shambles March 8, 2020
  • Chapter 03: Kolbroek March 7, 2020
  • Chapter 02: Dry Cured Bacon March 6, 2020
  • Chapter 01: Once upon a time in Africa March 4, 2020
  • Bacon & the Art of Living February 5, 2020
  • Chuck Vavra’s Prasky January 5, 2020
  • The Old and the New Pig Breeds December 25, 2019
  • Christmas Gammon ala Robert and Jaques December 18, 2019
  • Kolbroek – Chinese, New Zealand, and English Connections December 7, 2019
  • In Search of the Origins of the Kolbroek November 23, 2019
  • Pic’s history of meat processing September 21, 2019
  • The Rib Project September 16, 2019
  • Difference between Fresh Cured and Cooked Cured Colour of Meat. September 4, 2019
  • Ducks and Stuphins – Sausage Makers and their OXFORD SAUSAGES August 20, 2019
  • Salt Bush August 16, 2019
  • My Memories of Van Wyngaardt August 10, 2019
  • Builders of the Stone Ruins – From Antiquity to the Pô August 4, 2019
  • The Stories of Salt July 18, 2019
  • The impact of Sodium Bicarbonate and the Twaing Impact Crater June 26, 2019
  • Project – Legendary Foods June 8, 2019
  • Mild Cured Bacon – Recreating a Legend May 19, 2019
  • Nguni: Living Works of Art April 29, 2019
  • MDM – Not all are created equal! April 21, 2019
  • Tank Curing Came From Ireland March 12, 2019
  • Weight Loss During Chilling and Freezing of Meat March 10, 2019
  • The Origins of Polony March 9, 2019
  • Pancetta  March 8, 2019
  • The Mother Brine March 3, 2019
  • A Most Remarkable Tale:  The Story of Eskort February 26, 2019
  • Soya: Review of some health concerns and applications in the meat industry February 10, 2019
  • Recipe: Liver Sausage February 9, 2019
  • Determining Total Meat Content (Part 7):  Connective Tissues and Gelatin January 21, 2019
  • Counting Nitrogen Atoms – The History of Determining Total Meat Content (Part 6): The Codex January 7, 2019
  • Best Bacon System on Earth January 3, 2019
  • Counting Nitrogen Atoms – The History of Determining Total Meat Content (Part 5): The Proximate Analysis, Kjeldahl and Jones (6.25) January 3, 2019
  • Counting Nitrogen Atoms – The History of Determining Total Meat Content (Part 4): The Background of the History of Nutrition December 30, 2018
  • Soy and Pea Protein and what in the world is TVP? December 26, 2018
  • Bobotie – its origins December 26, 2018
  • Counting Nitrogen Atoms – The History of Determining Total Meat Content Part 3: Understanding of Protein Metabolism Coming of Age December 24, 2018
  • The Freezing and Storage of Meat December 18, 2018
  • Concerning the Aging of Beef December 10, 2018
  • The Chemistry of Sulfur Dioxide in Boerewors November 16, 2018
  • Oupa Eben’s Boerewors November 8, 2018
  • Counting Nitrogen Atoms – The History of Determining Total Meat Content (Part 2) November 8, 2018
  • Counting Nitrogen Atoms – The History of Determining Total Meat Content (Part 1) October 21, 2018
  • Basics of Dry Curing September 2, 2018
  • Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase August 31, 2018
  • Salt and the Ancient People of Southern Africa August 5, 2018
  • Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase July 30, 2018
  • Concerning the lack of salt industry in pre-European New Zealand and other tales from Polynesia and the region July 21, 2018
  • Searching for Salt in New Zealand July 7, 2018
  • An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agriculture Revolution June 3, 2018
  • Honey – powerful preserving and healing power (Fascinating Insights from Arabia) May 18, 2018
  • How did Ancient Humans Preserve Food? April 18, 2018
  • Carcass Sanatising March 22, 2018
  • Honey in cured meat formulations March 18, 2018
  • Joshua Penny and Khoikhoi Fermentation Technology at the Cape of Good Hope March 6, 2018
  • Erythorbate February 9, 2018
  • The Sal Ammoniac Project February 5, 2018
  • Listeria Monocytogenes: Understanding the enemy and plotting the defenses January 7, 2018
  • Listeria Monocytogenes: Its discovery and naming December 17, 2017
  • And then the mummies spoke! December 9, 2017
  • Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach. December 2, 2017
  • Bacon Curing – a historical review November 26, 2017
  • Nitrate salt’s epic journey: From Turfan in China, through Nepal to North India November 26, 2017
  • Kathmandu’s Urban Food October 13, 2017
  • Where life stands still and flavours abound – observing life at the Mardi Himal Eco Village, Kalamati, in Nepal. October 13, 2017
  • Kathmandu’s Urban Food September 28, 2017
  • Regulations of Nitrate and Nitrite post-1920:  the problem of residual nitrite September 2, 2017
  • Saltpeter, Horse Sweat and Biltong: The origins of South Africa’s national food September 2, 2017
  • Salt – 7000 years of meat-curing May 28, 2017
  • The Anglo-Boer War and Bacon: Old enemies become friends May 21, 2017
  • Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske January 15, 2017
  • Saltpeter: A Concise History and the Discovery of Dr. Ed Polenski October 9, 2016
  • Mechanism of meat curing – the wonder of nitrogen September 4, 2016
  • Mechanisms of Meat Curing – From Hoagland in 1914 to Pegg and Shahidi in 2000 August 14, 2016
  • Bacon Curing – a historical review May 30, 2016
  • Fathers of modern meat curing May 27, 2016
  • The Naming of Prague Salt May 11, 2016
  • Eva’s Beloved Dad January 28, 2016
  • Concerning the Discovery of Ascorbate December 26, 2015
  • The Fascinating History and Use of Ascorbate December 26, 2015
  • 7. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus November 1, 2015
  • 6: Ladislav NACHMÜLLNER vs The Griffith Laboratorie September 27, 2015
  • Eben interviews David Donde September 19, 2015
  • 02: Nitrogen chemistry en route to Cape Town August 16, 2015
  • 5. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt. June 28, 2015

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