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About Nitrite
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)
  - The Unknown Cook Book (of Steve Berman): Liver Sausage
  - The Unknown Cook Book (of Steve Berman): Pudding Scotch to Saleicca, Napoli – including Salami
- Westphalian Hams and Bacon Recipes
- Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ)
Ask Dr Mellett
- How did T-Rex Classify Its food?
- The Naming or Classification of Meat, Meat Hybrids and Meat Substitutes
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: Drums of Despair
- Chapter 07: The Greatest Adventure
- Chapter 08: Woodys Bacon
- Chapter 09.00: The Denmark Letters
- Chapter 09.01 – Mild Cured Bacon
- Chapter 09.02 – The Danish Cooperative and Saltpeter
- Chapter 09.03 Minette’s Chemistry Revision and other adventures
- Chapter 09.04 The Saltpeter Letter
- Chapter 09.05 The Polenski Letter
- Chapter 09.06 From the Sea to Turpan
- Chapter 09.07 Lauren Learns the Nitrogen Cycle
- Chapter 09.08 Von Liebig and the Theory of Proteins of Gerard Mulder.
- Chapter 09.09 David Graaff’s Armour – A Tale of Two Legends
- Chapter 10.00: The UK letters
- Chapter 10.01: Lord Lansdowne
- Chapter 10.02.01: Sweet Cured Harris Bacon
- Chapter 10.02.02: Robert Henderson and the Invention of the Smokehouse
- Chapter 10.03: American Ice Houses for England: Year-Round Curing
- Chapter 10.04: Ice Cold in Africa
- Chapter 10.05: Ice Cold Revolution
- Chapter 10.06.00: Harris Bacon – From Pale Dried to Tank Curing!
- Chapter 10.06.01 Oake Woods & Co., Ltd., Rapid – and Auto Cured Bacon
- Chapter 10.07: John Harris Reciprocates!
- Chapter 10.08: Irish Animosity
- Chapter 10.09: The Wiltshire Cut
- Chapter 10.10: Engaged to be Married
- Chapter 10.11: The Salt of the Earth
- Chapter 10.12: The Salt of the Land and the Sea
- Chapter 10.13: The Salt of Meat
- Chapter 10.14 Dublin and the Injection of Meat
- Chapter 10.15 The English Pig with links to the Kolbroek and Kunekune
- Chapter 11.00: Letters from New Zealand
- Chapter 11.01: Our Manuka Bay Wedding!
- Chapter 11.02: Oake Woods & Co Ltd in New Zealand and Other Amazing Tales
  - Additional Information on Oake Woods
- Chapter 11.03: The Jewish Master Curer and the Prince of Ireland
- Chapter 11.04: Wiltshire Cured or Tank Cured Bacon
- Chapter 12.00: The Union Letters
- Chapter 12.01: The Fathers of Meat Curing
- Chapter 12.02: Fresh Meat Colour vs Cooked Cured Colour
- Chapter 12.03: The Direct Addition of Nitrites to Curing Brines – the Master Butcher from Prague
- Chapter 12.04: The Direct Addition of Nitrites to Curing Brines – The Spoils of War
- Chapter 12.05: The Preserving Power of Nitrite
- Chapter 12.06: Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite
- Chapter 12.07: The Ascorbate-Letter
- Chapter 12.08: The Erythorbate Letter
- Chapter 12.09: The Curing Reaction
- Chapter 12.10: Meat Curing – A Review
- Chapter 12.11: The Quilliam Family and the Early Days of Pig Breeding in South Africa
- Chapter 13.00: The Best Bacon on Earth
- Chapter 13.01.1: The Castlemaine Bacon Company
- Chapter 13.01.2: The Life and Times of Jan Kok
- Chapter 13.01.3: The Art of Living: Sketches to Understand Ourselves and Others
- Chapter 13.02: Eskort Ltd.
- Chapter 13.03: On Innovation and Creativity
- Chapter 13.04: Finally – nitrate, nitrite, nitric oxide as valuable molecules and the triumph of nature over foolish strawman positions
- Chapter 14.00: Woody’s Photos
- Chapter 15.00: Tristan Photos
- Chapter 16.00: Lauren Photos
- Chapter 17.00: Family Photos
- Chapter 18: Roy Oliver
- Chapter 19: The Boers (Our Lives and Wars)
- Chapter 20: Appendix A – JW Kok War Diary
  - Stene van Herhinneringe
- Chapter 21: Appendix B – Johannes Willem Kok War Diary
- Chapter 22: Appendix C – Short Autobiography: Johannes Willem Kok
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
- Denny’s Beef Style Mince vs. Frey’s Veggie Mince
Get in touch
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
Legendary Food Mavericks
- A Most Remarkable Tale: The Story of Eskort
  - Eskort and Enterprise: Echoes in the first Union of South Africa cabinet
  - John William Moor
- 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
- 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
- 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.
- Research notes – nitrosating agents
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
- Gert Koen’s Memories
- My Memories of Van Wyngaardt
- My memories of Woody’s
- Shorthand Notes
- 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.
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)
- Electrochemical Activation of Water and its use in the Meat Industry
- 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
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
- 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 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
- Porchetta ala Africa
- Project Origins (Legendary Food)
- The Game Salami Project
Pic’s History of Meat Processing
Samworth Brothers
Sausages and Blended Hams
- Bockwurst – The Prince of German Sausages
- Chuck Vavra’s Prasky
- Oupa Eben’s Boerewors
- Recipe: Emergency Sausage
- Recipe: Liver Sausage
- The Use of Mushrooms in Meat Formulations
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 Anatomy of a skeptic
- The majestic Mnweni
- Tranquility Cracks, Table Mountain
- Woodys Adventure Hike – Cape Point to Table Mountain Cable Station
The Charc’ Tank
- About Us
The EarthwormExpress
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
- 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
  - Occurrences of “mild cure” in English Newspapers
- 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
- 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 Meat Factory
The Nigerian Awakening: Changing the Face of Meat in the Powerhouse of Africa
- Beef Deboning with Kobus, Gavin and Eben
- Tasterrific Products from Around the World for Nigeria
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
- Cooldown of Products after Cooking
- Disrupting the Meat Market
- Feather Meal
- GDL
- The Freezing and Storage of Meat
  - Freezing for Slicing Bacon
- Understanding LAMIRSA’s Ethyl Lauroyl Arginate
- Weight Loss During Chilling and Freezing of Meat
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
  - Research Notes on the Scythians
Useful Documents and Links
About Eben

	Tabitha Levine on Joshua Penny and Khoikhoi Ferm…
	eben van tonder on The Origins of Polony
	Mandi Mankune on The Origins of Polony
	eben van tonder on Ode to the Russian Sausage…
	Edward on Ode to the Russian Sausage…
	Bill on Chuck Vavra’s Prasky
	Charles on The Stories of Salt
	Disrupting the Meat… on Endless Possibilities: Re-thin…
	The End of the Rende… on Endless Possibilities: Re-thin…
	The End of the Rende… on Meat-on-Meat Injection for Bac…

Earthworm Express

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

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