Maynard Davies, the last of the traditional bacon apprentice-boys, and later master-curer, shares here with the reader his lifetime's devotion to the art of smoking and curing. Maynard explains, step-by-step, how he did it in his day - from the best raw ingredients, to building your own smokehouse, to the secrets of the best sausage.

Pages: 224

Dimensions: 189 x 246 mm

Publication Date: 08-09-2009