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 devotion to the art of smoking & curing. Maynard explains, step by step, how he did it in his day.....from the raw ingredients, to building your own smokehouse, to the screts of the best sausage. Packed with recipes for Bacon, Hams, Salami, Sausages , Tongues, Black & White Puddings,Pates, Trotters, Faggots & much more !

Hard back , 221 Pages with photos.