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Earthworm Express

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

  • Home
  • 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
    • 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
    • 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
  • 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
  • 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
      • 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.
  • Nitrite Cured Meat: It’s Fantastic but is it also Bad?
    • Curing Chemistry: Achieving Least Possible Residual Nitrite (Restricted Access)
    • Literature and Notes: Removal of Nitrite from Meat Curing Systems (Restricted Access)
    • Nitrate and Nitrite: The Health Issues (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
    • 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 Origins of Polony
    • The Power of Microparticles: Disruptor (DCD) Technology
  • 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 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
    • 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 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
      • Canadian Auto Cure Patent
      • Danish Auto Cure Patent
      • Great Britain Auto Cure Patent No 14285
      • Great Britain Auto Cure Patent No 18662
  • 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 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
    • 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
HomeNotes on Spices

Notes on Spices

earthworm Express Logo Gold

Notes on Spices

Geskroeide Koljander – Roasting coriander or danya. Is it scorched cariander? Oupa Johan is teaching two generations.

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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 most complete record of the history of bacon on record. The history is revealed for the first time ever and I give a comprehensive review of all technical matters related to the production of bacon. Click on the logo or Bacon & the Art of Living to land on the index page.

 

~~ Charc’ Tank ~~

Join Gil and Eben at the Charc’ Tank where we talk meat!

Don’t expect an academic discussion. Informally we talk about that which we love: meat! Also, don’t expect us to stick strictly to a point by point script or even to any particular subject even though we broadly thread every discussion around a central theme.

What we strive for is interesting and highly relevant content!

The latest podcasts are featured below.

Click on the logo above to be directed to the Charc’ Tank Home page and join the discussion.

Water Activity

https://www.youtube.com/watch?v=Lt5NiP3ZWWA&t=1751s

Microbes Part 1

https://youtu.be/e3u2l2t3Vac

Chark' Tank Links

If you have any questions please that you want us to discuss in the Chark' Tank, please send an email to charctank@preservepigs.com Instagram: https://www.instagram.com/preservepigs Facebook: https://www.facebook.com/Preservepigs Twitter https://twitter.com/preserevepigs Gil's Personal Instagram: https://www.instagram.com/gilfer911

Inside our Blog: A comprehensive discussion on fine emulsion meat products.

A new approach to fine emulsions. Click on the logo or go to the index page: Nose-to-Tail and Root-to-Tip: Re-Thinking Emulsions.  Because It’s Good for Us, our Kids, our World!

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Site pages

  • About Eben
  • 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
    • 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
    • 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
  • 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
  • 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
      • 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.
  • Nitrite Cured Meat: It’s Fantastic but is it also Bad?
    • Curing Chemistry: Achieving Least Possible Residual Nitrite (Restricted Access)
    • Literature and Notes: Removal of Nitrite from Meat Curing Systems (Restricted Access)
    • Nitrate and Nitrite: The Health Issues (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
    • 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 Origins of Polony
    • The Power of Microparticles: Disruptor (DCD) Technology
  • 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 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
    • 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
      • Canadian Auto Cure Patent
      • Danish Auto Cure Patent
      • Great Britain Auto Cure Patent No 14285
      • Great Britain Auto Cure Patent No 18662
  • 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 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
    • 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

Earthworm Express (Instagram)
In the company of giants! As I said before, not friends! Family!
When you stand on holy ground, remove your shoes. So I did! 🥰🥰🥰🥰 Cave 13b.
At an occupation site, over 100 000 years old I discovered this hole! Sign of alien life, for sure! When did we have the technology to create holes like this? Proof - irrefutable! And we were at ground zero!! 😇🤣😇🤣😇🤣😇🤣😇🤣😇🤣😇🤣😇
Epic!!!
Just had a final meeting with my colleagues in Nigeria before they switch off for Christmas. Mr Dapo, Mr Anil, Merry Christmas to you and thank you for an exhilarating project! Dapo had a careful look at the heart biltong which I posted about two days ago and it is on the cards for next year! We even progressed a few sausages!
Nico Moolman posted this old Christmas card from Fauresmith, from the 1920s. I'm reposting this for all my family members who have links with this amazing little town!
Had such a great time with these guys in Lagos! Missing them and my other friends there!
The gifts I bought the kids many years ago in Chanoi when I visited India. Tonight mademe miss my kids!
The Keswani family doing what they know best - creating magic!!
Dapo and I first visited the Head office of the TGI group. The reception was professional and official. We then left to visit the Chi abattoir and factory just outside Lagos. The reception was "official". Induction - official!

– 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

Top Posts & Pages

  • Origins of the South African Sausage, Called a Russian
  • Collagen, Reticular and Elastic: A Closer Look
  • Recipe: Liver Sausage
  • The EarthwormExpress
  • How did Ancient Humans Preserve Food?
  • The Origins of Polony
  • Dry Cured / Cold Smoked Bacon
  • Reaction Sequence: From nitrite (NO2-) to nitric oxide (NO) and the cooked cured colour.
  • Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ)
  • 01. How did Ancient Humans Preserve Food?

What readers say – Recent comments

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…
what is polony actua… on Notes on Proteins used in Fine…
Proteins used in Fin… on Notes on Proteins used in Fine…
THE ORIGIN AND HOW T… on The Origins of Polony
The Origin and How t… on The Origins of Polony
Paco on Basics of Dry Curing
Mike Edwards on William and William Harwood Oa…

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

– 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

Recent Posts

  • Collagen, Reticular and Elastic: A Closer Look 01/16/2022
  • Nitrite Cured Meat: It’s Fantastic but is it also Bad? 12/28/2021
  • Beef Heart Pastrami 12/23/2021
  • Westphalian Hams and Bacon Recipes 12/23/2021
  • Westphalia Bacon and Ham & the Empress of Russia’s Brine: Pre-cursers to Mild Cured Bacon 12/18/2021
  • Chapter 11.04: Wiltshire Cured or Tank Cured Bacon 12/12/2021
  • Chapter 10.02.02: Robert Henderson and the Invention of the Smokehouse 12/10/2021
  • Creating the Optimal African Frankfurter Style Sausage: Hungarians and Russians 11/30/2021
  • Counting Nitrogen Atoms – The History of Determining Total Meat Content 11/13/2021
  • Chapter 11.03: The Jewish Master Curer and the Prince of Ireland 11/10/2021
  • Regarding Meals with Beef Tendons 09/20/2021
  • Endless Possibilities: Re-thinking the 5th Quarter 09/18/2021
  • Notes on Comminution and Digestability 09/12/2021
  • The Life and Times of George Samworth: Prepared for Greatness! 09/07/2021
  • Chapter 13.04: Finally – nitrate, nitrite, nitric oxide as valuable molecules and the triumph of nature over foolish strawman positions 08/22/2021
  • Chapter 13.03: On Innovation and Creativity 08/17/2021
  • Chapter 13.02: Eskort Ltd. 08/17/2021
  • Chapter 13.01.3: The Art of Living: Sketches to Understand Ourselves and Others 08/15/2021
  • Chapter 13.01.2: The Life and Times of Jan Kok 08/15/2021
  • Chapter 13.01.1: The Castlemaine Bacon Company 08/13/2021
  • Chapter 13.00: The Best Bacon on Earth 07/22/2021
  • Chapter 10.06.01 Oake Woods & Co., Ltd. and their Auto Cured Bacon 07/21/2021
  • Chapter 12.11: The Quilliam Family and the Early Days of Pig Breeding in South Africa 07/19/2021
  • William and William Harwood Oake 07/08/2021
  • Chapter 12.10: Meat Curing – A Review 07/03/2021
  • Chapter 12.09: The Curing Reaction 07/01/2021
  • Chapter 12.08: The Erythorbate Letter 06/29/2021
  • Chapter 12.07: The Ascorbate-Letter 06/29/2021
  • Chapter 12.06: Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite 06/27/2021
  • Chapter 12.05: The Preserving Power of Nitrite 06/27/2021
  • Chapter 12.04: The Direct Addition of Nitrites to Curing Brines – The Spoils of War 06/26/2021
  • Chapter 12.03: The Direct Addition of Nitrites to Curing Brines – the Master Butcher from Prague 06/26/2021
  • Chapter 12.02: Fresh Meat Colour vs Cooked Cured Colour 06/26/2021
  • The English Pig, the Kolbroek and the Kune Kune in Bacon & the Art of Living 06/26/2021
  • Salt in Bacon & the Art of Living 06/21/2021
  • C & T Harris: The Complete Collection 06/19/2021
  • Bacon Curing Systems: From Antiquity till now. 06/18/2021
  • The Charc’Tank 06/13/2021
  • Ode to the Russian Sausage – a Technical Evaluation 04/04/2021
  • Nitrite Free Bacon: The Quest Continues 02/18/2021
  • The Quest for Nitrite Free Curing 01/18/2021
  • Meat-on-Meat Injection for Bacon and Ham Production: Injection for Profit and Taste 12/12/2020
  • Origins of the South African Sausage, Called a Russian 11/28/2020
  • Review of comminuted and cooked meat product properties from a sol, gel and polymer viewpoint. 11/22/2020
  • Soya: Its Utilisation and Processing 11/22/2020
  • Meat Emulsions – A Roadmap to Investigations 11/07/2020
  • Protected: Chapter 11.11: The Quilliam Family and the Early Days of Pig Breeding in South Africa. 10/11/2020
  • Notes on Collagen 09/27/2020
  • Denny’s Beef Style Mince vs. Frey’s Veggie Mince 08/28/2020
  • Poultry MDM: Notes on Composition and Functionality 07/05/2020
  • Notes on Proteins used in Fine Emulsion Sausages 07/04/2020
  • Bovril 05/27/2020
  • Chapter 19: The Boers (Our Lives and Wars) 05/21/2020
  • Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ) 05/13/2020
  • Hot Boning in America 04/26/2020
  • 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 04/14/2020
  • Protein Functionality, the Bind Index and the Early History of Meat Extenders in America 04/14/2020
  • How to Cook a Gammon / Ham 04/13/2020
  • Chapter 12.01: The Fathers of Meat Curing 04/12/2020
  • Chapter 12.00: The Union Letters 04/12/2020
  • Chapter 11.02: Oake Woods & Co Ltd in New Zealand and Other Amazing Tales 04/12/2020
  • Chapter 11.01: Our Manuka Bay Wedding! 04/12/2020
  • Chapter 11.00: Letters from New Zealand 04/12/2020
  • Chapter 10.15 The English Pig with links to the Kolbroek and Kunekune 04/12/2020
  • Chapter 10.14 Dublin and the Injection of Meat 04/11/2020
  • Chapter 10.13: The Salt of Meat 04/10/2020
  • Chapter 10.12: The Salt of the Land and the Sea 04/10/2020
  • Chapter 10.11: The Salt of the Earth 04/09/2020
  • Chapter 10.10: Engaged to be Married 04/08/2020
  • Chapter 10.09: The Wiltshire Cut 04/07/2020
  • Chapter 10.08: Irish Animosity 04/07/2020
  • Chapter 10.07: John Harris Reciprocates! 04/06/2020
  • Chapter 10.06: Harris Bacon – From Pale Dried to Tank Curing! 04/05/2020
  • Chapter 10.05: Ice Cold Revolution 04/05/2020
  • Chapter 10.04: Ice Cold in Africa 04/04/2020
  • Chapter 10.03: American Ice Houses for England: Year-Round Curing 04/03/2020
  • Chapter 10.02: Sweet Cured Harris Bacon 04/01/2020
  • Chapter 10.01: Lord Lansdowne 03/31/2020
  • Chapter 10.00: The UK letters 03/31/2020
  • Chapter 09.09 David Graaff’s Armour – A Tale of Two Legends 03/30/2020
  • Chapter 09.08 Von Liebig and the Theory of Proteins of Gerard Mulder. 03/30/2020
  • Chapter 09.07 Lauren Learns the Nitrogen Cycle 03/29/2020
  • Chapter 09.06 From the Sea to Turpan 03/29/2020
  • Chapter 09.05 The Polenski Letter 03/28/2020
  • Chapter 09.04 The Saltpeter Letter 03/28/2020
  • Chapter 09.03 Minette’s Chemistry Revision and other adventures 03/27/2020
  • Chapter 09.02 – The Danish Cooperative and Saltpeter 03/27/2020
  • Chapter 09.01 – Mild Cured Bacon 03/24/2020
  • Chapter 09.00: The Denmark Letters 03/23/2020
  • Chapter 08.09 David Graaff’s Armour – A Tale of Two Legends 03/23/2020
  • Chapter 08.08 Von Liebig and the Theory of Proteins of Gerard Mulder. 03/22/2020
  • Chapter 08.07 Lauren Learns the Nitrogen Cycle 03/21/2020
  • Chapter 08.06 From the Sea to Turpan 03/20/2020
  • Chapter 08.05 The Polenski Letter 03/19/2020
  • Chapter 08.04 The Saltpeter Letter 03/18/2020
  • Chapter 08.03 Minette, the Cape Slaves, the Witels and Nitrogen 03/18/2020
  • Chapter 08.02 – The Danish Cooperative and Saltpeter 03/16/2020
  • Chapter 08: Woodys Bacon 03/13/2020
  • Chapter 07: The Greatest Adventure 03/12/2020
  • Chapter 06: Drums of Despair 03/12/2020
  • Chapter 05: Seeds of War 03/10/2020
  • Chapter 04: The Shambles 03/08/2020
  • Chapter 03: Kolbroek 03/07/2020
  • Chapter 02: Dry Cured Bacon 03/06/2020
  • Chapter 01: Once upon a time in Africa 03/04/2020
  • Bacon & the Art of Living 02/05/2020
  • Chuck Vavra’s Prasky 01/05/2020
  • The Old and the New Pig Breeds 12/25/2019
  • Christmas Gammon ala Robert and Jaques 12/18/2019
  • Kolbroek – Chinese, New Zealand, and English Connections 12/07/2019
  • In Search of the Origins of the Kolbroek 11/23/2019
  • Pic’s history of meat processing 09/21/2019
  • The Rib Project 09/16/2019
  • Difference between Fresh Cured and Cooked Cured Colour of Meat. 09/04/2019
  • Ducks and Stuphins – Sausage Makers and their OXFORD SAUSAGES 08/20/2019
  • Salt Bush 08/16/2019
  • My Memories of Van Wyngaardt 08/10/2019
  • Builders of the Stone Ruins – From Antiquity to the Pô 08/04/2019
  • The Stories of Salt 07/18/2019
  • The impact of Sodium Bicarbonate and the Twaing Impact Crater 06/26/2019
  • Project – Legendary Foods 06/08/2019
  • Mild Cured Bacon Celebrated! 05/19/2019
  • Nguni: Living Works of Art 04/29/2019
  • MDM – Not all are created equal! 04/21/2019
  • Tank Curing Came from Ireland 03/12/2019
  • Weight Loss During Chilling and Freezing of Meat 03/10/2019
  • The Origins of Polony 03/09/2019
  • Pancetta  03/08/2019
  • The Mother Brine 03/03/2019
  • A Most Remarkable Tale:  The Story of Eskort 02/26/2019
  • Soya: Review of some health concerns and applications in the meat industry 02/10/2019
  • Recipe: Liver Sausage 02/09/2019
  • Counting Nitrogen Atoms – Part 7: Connective Tissues and Gelatin 01/21/2019
  • Counting Nitrogen Atoms – Part 6: The Codex 01/07/2019
  • Best Bacon System on Earth 01/03/2019
  • Counting Nitrogen Atoms – Part 5: The Proximate Analysis, Kjeldahl and Jones (6.25) 01/03/2019
  • Counting Nitrogen Atoms – Part 4: The Background of the History of Nutrition 12/30/2018
  • Soy and Pea Protein and what in the world is TVP? 12/26/2018
  • Bobotie – its origins 12/26/2018
  • Counting Nitrogen Atoms – Part 3: Understanding of Protein Metabolism Coming of Age 12/24/2018
  • The Freezing and Storage of Meat 12/18/2018
  • Concerning the Aging of Beef 12/10/2018
  • The Chemistry of Sulfur Dioxide in Boerewors 11/16/2018
  • Oupa Eben’s Boerewors 11/08/2018
  • Counting Nitrogen Atoms – Part 2: Von Liebig and Gerard Mulder’s theory of proteins 11/08/2018
  • Counting Nitrogen Atoms – Part 1: From the start of the Chemical Revolution to Boussingault 10/21/2018
  • Basics of Dry Curing 09/02/2018
  • Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase 08/31/2018
  • Salt and the Ancient People of Southern Africa 08/05/2018
  • Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase 07/30/2018

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