Manual of a Traditional Bacon Curer - Davies, Maynard
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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.

Produktbeschreibung
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.
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Autorenporträt
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.