Manual of a Traditional Bacon Curer

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Description

Maynard Davies shares his lifetime's knowledge of the art of smoking and curing in this manual, explaining how to choose the best raw ingredients, build one's own smokehouse and the secrets of making the best sausage.

Author Bio

Maynard Davies was one of the last apprentice-boy bacon curers, and he was trained in the dying arts of his trade in post-war Staffordshire. Becoming a master bacon curer, he went on to expand his repertoire by travelling to America where he taught the inmates of a large prison how to cure. With a young family, he then set up a small-holding in the Peak District and ran an (eventually) very successful farm, with home-spun smoking, curing and selling direct to the public. Maynard had four daughters and he and his partner Ann lived in north Shropshire where he was regarded as one of the country's leading experts in his field. In order to pass on his expertise as he retired, he wrote up all his practical curing and smoking advice in his full-colour Manual of a Traditional Bacon Curer. Maynard was hailed by Rick Stein as a 'Food Hero' andhe had been on The Food Programme and several television programmes on quality, traditional British food. Maynard published two books about his 'life in bacon', the first part in Maynard, Adventures of a Bacon Curer and the second part in Maynard, Secrets of a Bacon Curer.