"Maynard Davies, the last of the traditional bacon apprentice-boys, and now retired master-curer, shares here with the reader his lifetime's knowledge of the art of smoking and curing. In this practical manual Maynard explains, step-by-step, how he did it all in his day - from choosing the best raw ingredients, to building one's own smokehouse, to the secrets of making the best sausage. After working in the profession for 60 years, Maynard wants to pass on his expertise to the next generation, in the hope that enthusiasts will get as much satisfaction from producing their own hams, bacons, sausages and countless other products, made with pride from the best ingredients, as he has always done. "
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"Maynard Davies is 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 has four daughters and he and his wife Ann live in north Shropshire where he is still regarded as one of the country's leading experts in his field. In order to pass on his expertise as he retired, he has written up all his practical curing and smoking advice in his full-colour Manual of a Traditional Bacon Curer, published in September 2009. Maynard has been hailed by Rick Stein as a 'Food Hero' and he has been on The Food Programme and several television programmes on quality, traditional British food. Maynard has 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. "
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This review is from: Manual of a Traditional Bacon Curer (Hardcover)
Having been a resident in the US for 3 years, it's becoming increasingly hard to ignore the ever growing NEED for some high quality back bacon found in the UK. So I bought this book with the intention of starting some DIY production of the good stuff.This book represents a remarkable distillation from a lifetime of experience in the curing business, with superb practical tips that range from organizing your workspace, picking the right curing ingredients, sourcing the right meat to building the most effective smoke house, you really couldn't wish for a more comprehensive book. Great respect for the author as a master of his craft, and a superb book that surely is 'a keeper'.
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