Chapter 12.05: The Preserving Power of Nitrite. Chapter 12.04: The Direct Addition of Nitrites to Curing Brines – The Spoils of War. Chapter 12.03: The Direct Addition of Nitrites to Curing Brines – the Master Butcher from Prague. Chapter 12.02: Fresh Meat Colour vs Cooked Cured Colour. Chapter 12.01: The Fathers of Meat Curing. Chapter 11.04: Wiltshire Cured or Tank Cured Bacon. Chapter 11.03: The Jewish Master Curer and the Prince of Ireland. Chapter 11.02: Oake Woods & Co Ltd in New Zealand and Other Amazing Tales. Chapter 11.00: Letters from New Zealand. Chapter 10.15 The English Pig with links to the Kolbroek and Kunekune. 
Chapter 10.14 Dublin and the Injection of Meat.
Chapter 10.12: The Salt of the Land and the Sea.Chapter 10.07: John Harris Reciprocates!.Chapter 10.06.01 Oake Woods & Co., Ltd., Rapid – and Auto Cured Bacon.Chapter 10.06.00: Harris Bacon – From Pale Dried to Tank Curing!.Chapter 10.03: American Ice Houses for England: Year-Round Curing.Chapter 10.02.02: Robert Henderson and the Invention of the Smokehouse.Chapter 10.02.01: Sweet Cured Harris Bacon.Chapter 09.09 David Graaff’s Armour – A Tale of Two Legends.Chapter 09.08 Von Liebig and the Theory of Proteins of Gerard Mulder.Chapter 09.07 Lauren Learns the Nitrogen Cycle.Chapter 09.03 Minette’s Chemistry Revision and other adventures.Chapter 09.02 – The Danish Cooperative and Saltpeter.The Naming or Classification of Meat, Meat Hybrids and Meat Substitutes.Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ).The Unknown Cook Book (of Steve Berman): Pudding Scotch to Saleicca, Napoli – including Salami.The Unknown Cook Book (of Steve Berman): Liver Sausage.The Unknown Cook Book (of Steve Berman).Salumi – from the leg and some salami’s.Ducks and Stuphins – Sausage Makers and their OXFORD SAUSAGES.Artisan Bacon Flavours and great concepts – research notes.View earthwormexpress’s profile on Facebook.
Nose-to-Tail and Root-to-Tip: Re-Thinking Emulsions. Background studies to Bacon & the Art of Living. Artisan Meat – Practiced from the beginning of time!. The History of Bacon, Ingredients and related technologies. The Present and Future of Food Processing. The Master Butcher from Prague, Ladislav NACHMÜLLNER. The Fascinating History and Use of Ascorbate. Nitrate and Nitrite – their history and functionality. Collagen, Reticular and Elastic: A Closer Look. Electrochemical Activation of Water and its use in the Meat Industry. Most of the work is dedicated to old and new meat technology. Joseph Gordon-Levitt wrote in his magnificent work, The Tiny Work of Tiny Stories, that “the universe is not made of atoms its made up of tiny stories.” These are some of the tiny and not-so-tiny stories from the world of meat processing and the technology underpinning our trade. In re-discovering the birth of old-school technology and understanding the science behind it, we are able to make sense of the novel technologies which see the light of day on a continual basis. What is, for example, the best way to mix pork gelatin in water? What are the benefits of pure honey in meat preservation? There is the entire discipline of dry-cured and long-aged cured and fermented meat products.Įarthworm Express is entirely devoted to great stories from food science and technology. Old school technology easily gets lost in the maze. Academia is bent on novel meat processing technologies and it dominates scientific literature. New scientific publications see the light of day non-stop. This process of experimentation and careful observations have no doubt been going on since humans became cognitive of our surroundings. The earliest reference to this process is found in Mesopotamian records where there is a reference to the use of sodium nitrate to preserve meat which is to be preferred over another well-known preserving agent of the time, ammonium chloride on account of the slight astringent taste of sal ammoniac. In reality, the contribution of science and that of the observant butcher all come down to the same thing. Centers of learning invested and continue to invest considerable resources to improve technology in food production, including meat. They are forever tinkering with recipes and looking to create magical products.įood is also a national priority for every government. Welcome to the Earthworm Express! Good butchers are invariably great experimental scientists.
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