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.

Index

Bacon Curing – a historical review

Counting Nitrogen Atoms – The History of Determining Total Meat Content

Dr. Morgan’s Arterial Injection:  The Australian Connection

Fathers of Meat Curing

Gelatin

Saltpeter:  A Concise History and the Discovery of Dr. Ed Polenski

The Mother Brine

Saltpeter, Horse Sweat, and Biltong: The origins of our national food

Listeria Monocytogenes: Its discovery and naming.

The Origins of Polony

Photo Credit:  Crown National