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
Saltpeter: A Concise History and the Discovery of Dr. Ed Polenski
Saltpeter, Horse Sweat, and Biltong: The origins of our national food
Listeria Monocytogenes: Its discovery and naming.
Photo Credit: Crown National
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