- About Meat Curing (Nitrite, Nitrate and Nitric Oxide)
- Advertising and Marketing Matters
- Anatomy of the pig
- Artisan Meat – Practiced from the beginning of time!
- Artisan Bacon Flavours and great concepts – research notes
- Bacon/ Ham, Sausage Recipe Evaluation
- Basics of Dry Curing
- Beef Heart Pastrami
- Bobotie – its origins
- BRESAOLA
- Christmas Gammon ala Robert and Jaques
- Concerning the Aging of Beef
- Coppa
- Crackling
- Dry Cured / Cold Smoked Bacon
- Ducks and Stuphins – Sausage Makers and their OXFORD SAUSAGES
- Greg’s Ham
- Ham
- How to Cook a Gammon / Ham
- Jerky
- Oxtail – Best Traditional Recipes from Around the World
- Pancetta
- Robert Goodrick’s Pastrami/Pastrama
- Salami
- Salumi – from the leg and some salami’s
- The Unknown Cook Book (of Steve Berman)
- Westphalian Hams and Bacon Recipes
- Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ)
- Ask Dr Mellett
- Background studies to Bacon & the Art of Living
- Bacon & the Art of Living
- Chapter 01.00: Bacon, my Teacher!
- Chapter 02.00: The Curing Molecule
- Chapter 03.00: Once upon a time in Africa
- Chapter 04.00: Dry Cured Bacon
- Chapter 05.00: Evaluation of Dry Curing with Saltpeter (with and without sugar)
- Chapter 06.00: Kolbroek
- Chapter 07.00: The Shambles
- Chapter 08.00: Seeds of War
- Chapter 09.00: Drums of Despair
- Chapter 10.00: The Greatest Adventure
- Chapter 11.00: Woody’s Bacon
- Chapter 12.00: The Denmark Letters
- Chapter 12.01: Mild-Cured Bacon
- Chapter 12.02: The Danish Cooperative and the Beauty of Saltpeter
- Chapter 12.03: Minette’s Nitrogen-Chemistry Revision and other Adventures
- Chapter 12.04: The Saltpeter letter
- Chapter 12.05: The Polenski letter
- Chapter 12.06: From the sea to Turpan
- Chapter 12.07: Lauren learns the nitrogen cycle
- Chapter 12.08: Von Liebig and the theory of proteins of Gerard Mulder
- Chapter 12.09: David Graaff’s Armour – A Tale of Two Legends.
- Chapter 13.00: The UK Letters
- Chapter 13.01: Lord Lansdowne!
- Chapter 13.02.01: Sweet Cured Harris Bacon!
- Chapter 13.02.02: Robert Henderson and the invention of the smokehouse
- Chapter 13.03: American ice houses for England: Year-round curing
- Chapter 13.04: Ice cold in Africa
- Chapter 13.05: Ice Cold Revolution.
- Chapter 13.06.00: Harris Bacon – From Pale Dried to Tank Curing.
- Chapter 13.06.01: Oake-Woods & Co., Ltd., Rapid, and Auto-Cured Bacon
- Chapter 13.07: John Harris reciprocates!
- Chapter 13.08: Irish Animosity.
- Chapter 13.09: The Wiltshire Cut
- Chapter 13.10: Engaged to be Married.
- Chapter 13.11: The Salt of the earth
- Chapter 13.12: The Salt of the land and the sea
- Chapter 13.13: The Salt of meat
- Chapter 13.14: Dublin and the Injection of Meat.
- Chapter 13.15: The English pig with links to the Kolbroek and Kunekune
- Chapter 14.00: Letters from New Zealand.
- Chapter 14.01: Our Manuka Bay Wedding
- Chapter 14.02: Oake Woods & Co Ltd. in New Zealand and Other Amazing Tales
- Chapter 14.03: The Jewish Master Curer and the Prince of Ireland.
- Chapter 14.04: Wiltshire Cured or Tank Cured Bacon.
- Chapter 15.00: The Union Letters.
- Chapter 15.01: The Fathers of Meat Curing.
- Chapter 15.02: Fresh Meat Colour vs Cooked Cured Colour.
- Chapter 15.03: The Direct Addition of Nitrites to Curing Brines – the Master Butcher from Prague.
- Chapter 15.04: The Direct Addition of Nitrites to Curing Brines – The Spoils of War.
- Chapter 15.05: The Preserving Power of Nitrite.
- Chapter 15.06: Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite.
- Chapter 15.07: The Ascorbate-Letter.
- Chapter 15.08: The Erythorbate Letter.
- Chapter 15.09: The Curing Reaction
- Chapter 15.10: Meat Curing – A Review.
- Chapter 15.11: The Quilliam Family and the Early Days of Pig Breeding in South Africa.
- Chapter 16.00: The Best Bacon on Earth.
- Chapter 16.01.1: The Castlemaine Bacon Company.
- Chapter 16.01.2: The Life and Times of Jan Kok.
- Chapter 16.01.3: The Art of Living: Sketches to Understand Ourselves and Others.
- Chapter 16.02: Eskort Ltd.
- Chapter 16.03: On Innovation and Creativity.
- Chapter 16.04: Finally – nitrate, nitrite, nitric oxide as valuable molecules and the triumph of nature over foolish strawman positions
- Chapter 17.00: Woody’s Photos.
- Chapter 18.00: Tristan’s Photos.
- Chapter 19.00: Lauren’s Photos.
- Chapter 20.00: Family Photos.
- Chapter 21: Roy Oliver.
- Chapter 22.00: The Boers (Our Lives and Wars)
- Chapter 23: Appendix A – JW Kok War Diary.
- Chapter 24: Appendix B – Johannes Willem Kok War Diary.
- Chapter 25: Appendix C – Short Autobiography: Johannes Willem Kok.
- BeetBacon Co. – The Development of a Meat Fermentation Curing System
- 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
- Meat-on-Meat Bacon and Ham: Injection for Profit and Tastee
- 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
- Big Yellow Bacon Man
- Counting Nitrogen Atoms – The History of Determining Total Meat Content
- Counting Nitrogen Atoms – Part 1: From the start of the Chemical Revolution to Boussingault
- Counting Nitrogen Atoms – Part 2: Von Liebig and Gerard Mulder’s theory of proteins
- Counting Nitrogen Atoms – Part 3: Understanding of Protein Metabolism Coming of Age
- Counting Nitrogen Atoms – Part 4: The Background of the History of Nutrition
- Counting Nitrogen Atoms – Part 5: The Proximate Analysis, Kjeldahl and Jones (6.25)
- Counting Nitrogen Atoms – Part 6: The Codex
- Counting Nitrogen Atoms – Part 7: Connective Tissues and Gelatin
- Counting Nitrogen Atoms – Part 8.1: A Basic Introduction to Lipid Chemistry and the History of the Recognition of the Role of Lipids in Nutrition
- Drinks, Soup, Stock: Bovril
- Eben’s Consumer Product Reviews
- Electrochemical Activation of Water and its use in the Meat Industry
- Get in touch
- High Viscosity Brine
- Honey – the magical super-food
- Kolbroek, the Kune Kune and other Heritage Breeds
- Legendary Food Mavericks
- A Most Remarkable Tale: The Story of Eskort
- C & T Harris and their Wiltshire bacon cure – the blending of a legend
- Diederich Vannieuwenhuyse – Passion Personified
- Discovering Aloys L. Tappel
- Eben interviews David Donde
- Eben meets Sir David
- Kathmandu’s Urban Food
- Lord De Villiers and the Cape Town Abattoir
- Searching for Combrinck & Co
- Seekombuis – visiting with Neels and Attie
- The Anglo-Boer War and Bacon: Old Enemies Become Friends
- The Gifts of a Gentleman, Sir John Woodhead
- The Life and Times of George Samworth Sen. – Foundation of Greatness!
- The Woodhead-Graaff hike
- Where life stands still and flavours abound – observing life at the Mardi Himal Eco Village, Kalamati, in Nepal.
- Mechanisms of Meat Curing
- Menu Page
- Microbiology & Preservatives
- Carcass Sanitising and Primary Washing
- Listeria Monocytogenes: Its discovery and naming
- Listeria Monocytogenes: Understanding the enemy and plotting the defences
- Potassium Sorbate & Sodium Benzoate
- Preventing and Treating Mildew on Biltong
- The Chemistry of Sulfur Dioxide in Boerewors
- Water Activity and Moisture Sorption Isotherms
- My memories
- Nguni: Living Works of Art
- 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.
- Nitrite Cured Meat: It’s Fantastic but is it also Bad?
- Ancient Plant Curing of Meats
- Comprehensive Review – Nitrate & Nitrites
- Curing Chemistry: Achieving Least Possible Residual Nitrite (Restricted Access)
- Literature and Notes: Removal of Nitrite from Meat Curing Systems (Restricted Access)
- Nitrite Free Bacon: Barriers against clostridium botulinum
- Phytochemicals (Restricted Access)
- The Quest for Nitrite Free Curing
- The Truth About Meat Curing: What the popular media do NOT want you to know!
- Nose-to-Tail and Root-to-Tip: Re-Thinking Emulsions
- About the Processing of Blood
- Agar
- Chicken Meat – Thawing, Breading, Cooking, Browning
- Collagen Marker: Hydroxyproline
- Collagen, Reticular and Elastic: A Closer Look
- Creating the Optimal African Frankfurter Style Sausage: Hungarians and Russians
- Emulsifiers in Sausages – Introduction
- Experiential Substitutes for Chicken MDM
- Functional Value of Gelatin
- Hot Boning in America
- Interaction of Starch with Soy and other ingredients in Fine Emulsion Meat Pastes
- Make-up and Utilisation of 5th Quarter
- MDM – Not all are created equal!
- Muscle Structure (Biology)
- Notes on Alginate
- Notes on Collagen
- Notes on Comminution and Digestability
- Notes on Fat Emulsion and Lecithin, fat replacers, Xanthan Gum, Guar Gum, CMC
- Notes on Proteins used in Fine Emulsion Sausages
- Notes on Starch
- Ode to the Russian Sausage – a Technical Evaluation
- Origins of the South African Sausage, Called a Russian
- Poultry MDM: Notes on Composition and Functionality
- Protein Functionality, the Bind Index and the Early History of Meat Extenders in America
- Regarding Meals with Beef Tendons
- Review of comminuted and cooked meat product properties from a sol, gel and polymer viewpoint
- Rusk
- Soy or Pea Protein and what in the world is TVP?
- Soy: Notes on Reducing Sugars and the Millard Reaction in Relation to Human Health and heat damage to soy
- Soya: Its Utilisation and Processing
- Soya: Review of Health Concerns and Applications in the Meat Industry
- The Creation of Meat Analogues
- The End of the Rendering Plant
- The Liquid Crystalline Organism and Biological Water.
- The Origins of Polony
- The Power of Microparticles: Disruptor (DCD) Technology
- The Processing of Animal Bones
- Notes on Spices
- Oom Jan se bydrae in die EarthwormExpress en Bacon & the Art of Living / Uncle Jan’s contribution in the EarthwormExpress and Bacon & the Art of Living
- Origins – A Consulting Company for the Meat Industry
- Pic’s History of Meat Processing
- Russel Stone
- Samworth Brothers
- Sausages and Blended Hams
- Starter Cultures in Processed Meat
- 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
- 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 Anatomy of a skeptic
- The majestic Mnweni
- Tranquility Cracks, Table Mountain
- Woodys Adventure Hike – Cape Point to Table Mountain Cable Station
- The Charc’ Tank
- The EarthwormExpress
- The Fascinating History and Use of Ascorbate
- The History of Bacon, Ingredients and related technologies
- Bacon Curing – a Historical Review
- Bacon Curing Systems: From Antiquity till now
- C & T Harris: The Complete Collection
- 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 Celebrated!
- Salt in Bacon & the Art of Living
- 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
- The English Pig, the Kolbroek and the Kune Kune in Bacon & the Art of Living
- The Mother Brine
- The nitrogen cycle and meat curing
- Westphalia Bacon and Ham & the Empress of Russia’s Brine: Pre-cursers to Mild Cured Bacon
- William and William Harwood Oake
- The Master Butcher from Prague, Ladislav NACHMÜLLNER
- The Meat Factory
- The Nigerian Awakening: Changing the Face of Meat in the Powerhouse of Africa
- The Prehistory of Food
- The Present and Future of Food Processing
- The Rendering Process and Alternative’s
- 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
- The Turfan Depression links with the Black Sea Region
- Useful Documents and Links
- About Eben
Menu Page
- About Meat Curing (Nitrite, Nitrate and Nitric Oxide)
- Advertising and Marketing Matters
- Anatomy of the pig
- Artisan Meat – Practiced from the beginning of time!
- Ask Dr Mellett
- Background studies to Bacon & the Art of Living
- Bacon & the Art of Living
- BeetBacon Co. – The Development of a Meat Fermentation Curing System
- Best Bacon and Rib System on Earth
- Big Yellow Bacon Man
- Counting Nitrogen Atoms – The History of Determining Total Meat Content
- Drinks, Soup, Stock: Bovril
- Eben’s Consumer Product Reviews
- Electrochemical Activation of Water and its use in the Meat Industry
- Get in touch
- High Viscosity Brine
- Honey – the magical super-food
- Kolbroek, the Kune Kune and other Heritage Breeds
- Legendary Food Mavericks
- Mechanisms of Meat Curing
- Microbiology & Preservatives
- My memories
- Nguni: Living Works of Art
- Nitrate and Nitrite – their history and functionality
- Nitrite Cured Meat: It’s Fantastic but is it also Bad?
- Nose-to-Tail and Root-to-Tip: Re-Thinking Emulsions
- Notes on Spices
- Oom Jan se bydrae in die EarthwormExpress en Bacon & the Art of Living / Uncle Jan’s contribution in the EarthwormExpress and Bacon & the Art of Living
- Origins – A Consulting Company for the Meat Industry
- Pic’s History of Meat Processing
- Russel Stone
- Samworth Brothers
- Sausages and Blended Hams
- Starter Cultures in Processed Meat
- The Art of Living
- The Charc’ Tank
- The Fascinating History and Use of Ascorbate
- The History of Bacon, Ingredients and related technologies
- The Master Butcher from Prague, Ladislav NACHMÜLLNER
- The Meat Factory
- The Nigerian Awakening: Changing the Face of Meat in the Powerhouse of Africa
- The Prehistory of Food
- The Present and Future of Food Processing
- The Rendering Process and Alternative’s
- The Salt Bridge
- Useful Documents and Links
- About Eben