1 of 1 people found the following review helpful
5.0 out of 5 stars
The slow trotter, 13 Nov 2011
I had found Erlandson and Maynard helpful but couldn't really crack the code of home curing until I read 'Cured'. It is an instruction manual for those who want to get to grips with real home curing along side some brilliant recipes and the usual high production and photographic standard we expect from this Publisher. Indexing is a bit wayward, but for insight, pointers and references to other suppliers it is very useful. The Ham Hock terrine has become a standard dish for guests and the cured and smoked venison turned a near vegetarian. Can't do better than that. Buy it, the advice is nearly always excellent.