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Product Description
Product Description
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, bacon, sausages and countless other products, made with pride from the best ingredients, as he has always done.
About the Author
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, although semi-retired, Maynard is still regarded as one of the country's leading experts in his field, and his training courses, lecture and consultancy is in great demand. 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's 'life in bacon' has been published in two parts in Maynard, Adventures of a Bacon Curer and Maynard, Secrets of a Bacon Curer.
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Customer Reviews
Most Helpful Customer Reviews
30 of 31 people found the following review helpful
Format:Hardcover
I wish this book had been around four years ago when I started making bacon, ham and sausages. This book covers everything from butchering to building a smoke house. This is probably the most complete set of recipes and instructions for bacon, ham and sausages I've seen. There are full ingredients for more cures than you could possibly want. I was pleased to see recipes for things like black pudding, haggis and faggots too. Forget the dubious salty bacon you'll get by following the recipes in the River Cottage cook book, this is the way to go. At 225 pages this book is well worth the money. Thank-you Maynard!
9 of 9 people found the following review helpful
Format:Hardcover
An excellent treatise on this art. Describes the importance of allowing the products to mature after processing, allowing flavour and salt levels to equalise.
Well illustrated with both photographs and line drawings. Written by a man who has spent his life curing and smoking meat products, he draws on his extensive experience and conveys this to the reader with a gentle and easy style. Superior to many of the books written by "hobbyists" on this subject, highly recommended.
Well illustrated with both photographs and line drawings. Written by a man who has spent his life curing and smoking meat products, he draws on his extensive experience and conveys this to the reader with a gentle and easy style. Superior to many of the books written by "hobbyists" on this subject, highly recommended.
5 of 5 people found the following review helpful
Format:Hardcover
Worth it to just read about someone who is passionate about the dying art of meat curing. The book is well laid out, the photographs are mouthwatering and the recipes are clear and comprehensive, even if they are on an industrial scale I'm sure they can be scaled down for the kichen. If like me you are involved in the meat trade, it could be the start of a new career.
Maynard Davies covers a wide range of products a like saveloys faggots, luncheon meat and shows you what they should be made of.
Food that mass production can't or won't produce.
Maynard Davies covers a wide range of products a like saveloys faggots, luncheon meat and shows you what they should be made of.
Food that mass production can't or won't produce.
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Most Recent Customer Reviews
Not the book for a beginner
This is a really interesting book by a very knowledgeable author. For example, I suspect for someone who has had a go at bacon curing etc and wants to step up a gear, this would be... Read more
Published 13 days ago by CJS
MANUAL OF BACON CURING
After reading through this Manual, I can only say that your never to Old to learn! I have been in the Meat industry for a long time, but this Book
Manual of a Traditional... Read more
Manual of a Traditional... Read more
Published 7 months ago by clambert
This is the Bible for Home Curing by a Master of his Trade
The current craze for Home Curing - has sparked a craze here at my home - and its a good one too.
Its worth sorting through all the books on offer to find one that suits... Read more
Its worth sorting through all the books on offer to find one that suits... Read more
Published 13 months ago by lis247
Easy reading
Very often you get a "manual" that is just that, a string of facts and figures for you to follow. Not this one, fair enough there are plenty of facts and figures, but this is an... Read more
Published 14 months ago by Tirvil
Mr Maynards and his no nonsence book
Was interested in cold smoking and went out and made a stove from an old gas bottle a mates welder some bits and bobs and a couple of weekends. Read more
Published 21 months ago by Mr. C. A. Zerdzinski
maynard, manual of trad bacon curer
wow, what a gold mine, I shared some recpies with an old retired butcher and they are very close to his closely guarded recipes.
Published 22 months ago by Wooldridge
Manual of a Traditional Bacon Curer
Very very good book but a lot of the recipes are on an almost commercial scale so will need a bit of working out for home use in terms of quantites etc. Read more
Published on 9 May 2010 by Gordon Place
Very good
An excellent book and entertaining to read even if someof the quantities are a shade ambitious for the everyday household
Published on 29 Jan 2010 by Christhepickle
Excellent content but marred poor editing - Farenheit!!
The content of this book is excellent with many techiniques and recipes described in detail. BUT I was irritated by continual and exclusive (bar one about the third page from the... Read more
Published on 3 Jan 2010 by Katy
Very informative
If you are interested in smoking and curing your own charcuterie, this is the book for you. I also purchased the River Cottage Meat book, which is also excellent.
Published on 22 Dec 2009 by K. Norstedt
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