Manual of a Traditional Bacon Curer

Maynard Davies, the last of the traditional bacon apprentice-boys, later 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 wanted 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.

Availability:

Illustrations:
180 Colour photographs, 14 Black & white illustrations, 1 Black & white photographs

Pages:
240

Published:
Sep 08, 2009

ISBN:
9781906122089

About the Author:

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' and he 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.