Video summary

How Tudor Sailors Survived a 7 Month Journey | Salt Pork Experiment

Main summary

Key takeaways

Science and Nature

Scientific Concepts: Curing, Spoilage, and Food Preservation

Salting as Food Preservation (Salt-Cured Meat)

  • Salt reduces water availability in meat by drawing out moisture.
  • As moisture drops (e.g., “once you’ve removed about 30% of the moisture”), bacteria grow more slowly because the drier, saltier environment makes it harder for them to function.
  • Salt also helps create a high-saturation condition, allowing salt to persist in the meat and maintain preservation.
  • The discussion highlights why salt curing was historically popular: it required no refrigeration and was simple and effective.

Brine Formation

  • Brine is described as salt + water.
  • The process includes packing pork with dry salt first, then adding brine to fill the barrel so the meat cures in a sealed environment.

Controlled Environmental Storage (“Ship-Hold Mimicry”)

  • The barrel is stored in a cool place to mimic the conditions of a ship’s hold.
  • A named historical environment is used: Fish Court at Hampton Court Palace, kept in shadow to reduce sunlight-driven warming.

Sealed Barrel Mechanics (Oak Staves, Hoops/Banding)

The barrel is treated as a sealed curing container:

  • Oak staves are held tightly (with hazel binding mentioned as traditional; iron hoops appear as special cases).
  • Barrel shape helps maintain even internal pressure, reducing leakage.

Expected Spoilage / Quality Control

  • A historical ~10% failure/spoilage rate is referenced as typical for barrels taken on voyages.
  • Barrels were checked before departure by ensuring brine remained topped up.

De-salting (Desalination) Before Cooking

  • After storage, meat is desalted over 3–4 days by soaking repeatedly in fresh water (“chain putting in water and changing the water”).
  • A historical alternative is also mentioned: trailing salted meat in seawater alongside the ship to pull salt out.

Rehydration and Storage of Fish (Stockfish Concept)

  • Fish is air-dried into stockfish.
  • Rehydration can require bashing the fibers with a stick, noted as a reason for the name.
  • Drying enables long-term storage during ship voyages in hold-like conditions.

Calorie/Diet Constraints of Long Voyages

  • The video estimates ~4,000–5,000 calories per day from ship rations, considered necessary for heavy labor.
  • Salt pork, ship’s biscuit (hardtack), peas/beans, and fish (on designated days) form a predictable caloric system.

Experimental Methodology (Experimental Process)

Prepare Pork for Curing

  • Salt a piece of pork.
  • Pack the whole animal into the barrel (including mixed cuts; “head/foot” examples).
  • Cover/roll meat with salt, packing into creases so pieces aren’t touching.

Seal and Add Brine

  • Close the barrel to make it effectively airtight/sealed.
  • Prepare brine = salt water, then pour it into the barrel until full.
    • Confirm brine reaches the top and check for leaks.
  • Leave the barrel undisturbed in a cool storage location for months.

Storage Location

  • Store in Fish Court (a shadow-preserving corridor) for “7 months” to mimic a ship’s hold.

Quality Inspection and Opening

  • Open after the target time (7 months).
  • Evaluate:
    • appearance
    • smell
    • texture
    • salt penetration

Desalinate

  • Soak meat in water for multiple days.
  • Change water frequently to remove excess salt.
  • Historical note: meat could also be de-salted by trailing it in seawater alongside the ship.

Cook the Resulting Ration Stew

  • Fry the meat.
  • Add water “as Tudors would,” then simmer/boil for a long time (~4 hours).
  • Add peas (carlin peas/badger peas) and ship’s biscuit to thicken into lobscouse/scouse.

Researchers or Sources Referenced

  • Sir Francis Drake (referenced via journals/records)
  • Thomas Doughty (mentioned as executed at St. Julian’s Bay)
  • Isaac (a colleague invited to taste the stew in the video)
  • Elizabeth I (referenced in connection with Drake’s voyage)
  • Mary Rose (referenced for relevant evidence/behavior and ration practices)
  • Hampton Court Palace / Fish Court (the historical site used for the storage demonstration)

Original video