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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.
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.