Manual of a Traditional Bacon Curer

Maynard Davies

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Hardback

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English

Merlin Unwin Books
01 July 2022

Cooking with meat & game; Preserving & freezing

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.

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.

175 colour photographs

By: Maynard Davies
Imprint: Merlin Unwin Books
Country of Publication: United Kingdom
Dimensions: Height: 246mm, Width: 189mm, Spine: 24mm
Weight: 925g
ISBN: 9781906122089
ISBN 10: 1906122083
Pages: 240
Publication Date: 01 July 2022
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Unspecified

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.

Reviews for Manual of a Traditional Bacon Curer

The monograph is well organized and carefully written. It serves as an excellent reference book for branch of computational complexity. It is relevant also to statisticians and to applied mathematicians who analyze algorithms for problems for problems with noisy data. Klaus Ritter, Mathematical Reviews