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Earthworm Express

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

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  • Bacon and the art of living
    • Chapter 1: Once upon a time in Cape Town
    • Chapter 2: Seeds of War
    • Chapter 3: The Greatest Adventure
    • Chapter 4: Woody’s Bacon
    • Chapter 5.0: The Denmark Letters
      • 03. Lauren learns the nitrogen cycle
      • 04. The micro letter
      • 05. The salt of the earth
      • 06. The salt of the sea
      • 07: The salt of meat
      • 08: Ice Cold in Africa (1)
      • 09: Ice Cold Revolution
      • 10: Ice cold bacon
      • 11: David Graaff’s Armour
      • 12: The mother brine
    • Chapter 5.1 Dr. Ed Polenske
    • Chapter 5.2 The saltpeter letter
    • Part 2: The UK letters
      • 01: The history of curing
      • 02: Nitrogen chemistry en route to Cape Town
  • Big Yellow Bacon Man
  • Eben interviews food people
    • 01. The Woodhead-Graaff hike
    • 02: Eben meets Sir David
    • 03: Searching for Combrinck & Co
    • 04: The gifts of a gentleman, Sir John Woodhead
    • 05. C & T Harris and their Wiltshire bacon cure – the blending of a legend
    • 06: Eben interviews David Donde
    • Seekombuis – visiting with Neels and Attie
  • Mechanisms of Meat Curing
    • Fathers of Meat Curing
    • Mechanisms of meat curing – The historical progression from Hoagland in 1914 to Pegg and Shahidi in 2000
    • Mechanisms of meat curing – the important nitrogen compounds
    • Reaction Sequence: From nitrite (NO2-) to nitric oxide (NO) and the cooked cured colour.
    • xResearch notes – nitrosating agents
  • My memories
    • Gert Koen’s Memories
    • My memories of Woody’s
    • Stocks Meat Market
    • The Anglo-Boer War and Bacon: Old enemies become friends
  • 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.
  • Phosphates
  • Pic’s history of meat processing
  • SALT : SALZ : SŮL : 盐 : Yán : SÓL : ΑΛΑΣ : USAWOTI : ملح : LETSOAI : SEL : SAL : نمک : Muối : 鹽 : SOUT : 塩 : SHIO : 소금 : SOGEUM : SALE : GARAM : SALINUS : TOTE
    • Salt – 7000 years of meat-curing
    • xResearch and drafts
      • Chinese hams
      • salt – the next chapter
  • The Fascinating History and Use of Ascorbate
    • Concerning the Discovery of Ascorbate
  • The Future of Food Processing
    • Nitrite Free Bacon: Barriers against clostridium botulinum
    • Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach.
      • Curing Brine and Microbial Transglutaminase (MTG) – designing the optimal blend
      • Heat Treatment, colour development and Transglutaminase
      • Microbial Transglutaminase system: Applications and Clever Ideas
    • Understanding LAMIRSA’s Ethyl Lauroyl Arginate
  • The History of Bacon, Ingredients and related technologies
    • Bacon Curing – a historical review
    • Concerning Alginate and Restructured Meat Products
    • Dr. Morgan’s Arterial Injection: The Australian Connection
    • Gelatin
    • Saltpeter, Horse Sweat and Biltong: The origins of our national food.
    • Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske
    • The nitrogen cycle and meat curing
  • 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
  • About eben
HomeSALT : SALZ : SŮL : 盐 : Yán : SÓL : ΑΛΑΣ : USAWOTI : ملح : LETSOAI : SEL : SAL : نمک : Muối : 鹽 : SOUT : 塩 : SHIO : 소금 : SOGEUM : SALE : GARAM : SALINUS : TOTE

SALT : SALZ : SŮL : 盐 : Yán : SÓL : ΑΛΑΣ : USAWOTI : ملح : LETSOAI : SEL : SAL : نمک : Muối : 鹽 : SOUT : 塩 : SHIO : 소금 : SOGEUM : SALE : GARAM : SALINUS : TOTE

A butchers story.  The remarkable story of salt.

iodized-salt

INDEX

SALT – 7000 years of meat curing

 

 

 

 

 

Photo Credit:

http://www.eatthis.com/how-to-make-burgers

 

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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.
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Bacon & the art of living: Book Format

"Bacon & the art of living" in book form

Recent Posts

  • Regulations of Nitrate and Nitrite post-1920:  the problem of residual nitrite
  • Saltpeter, Horse Sweat and Biltong: The origins of South Africa’s national food
  • Saltpeter, Horse Sweat and Biltong: The origins of our national food.
  • Curing Brine and Microbial Transglutaminase (MTG) – designing the optimal blend
  • Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach.

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South Africa

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First light of 2017 as it rose over False Bay, Cape Town. Last light of 2016 over the Atlantic. As much as things change, it stays the same! 😀😀😀😀 (An old pic re-published in the doctoral dissertation of Klaus-Dieter Baja, University of Hamburg, on the changing face of the butchers profession) Please share your old meat processing pictures for inclusion on the EarthwormExpress web page: https://earthwormexpress.com/pics-history-of-meat-processing/ Mail it to talk2earthwormexp@gmail.com Willem Bacon Boss Lauren

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