Manual of a Traditional Bacon Curer canal

Manual of a Traditional Bacon Curer canalMaynard Davies, the last of the traditional bacon apprentice boys, later master curer, shares here with the reader his lifetimes 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 ones own smokehouse, to the secrets of making the best sausage. After working in the profession for 60 years, Maynard wanted to pass on his

unregulated farm life a treasure-house of memories

in theory and practice

its incredible adaptability and resourcefulness

being mugged on the River Mole

which shows how the local people amused themselves when not at work

time and method

he explains why mutton is now poised to make a come-back

dry fly techniques and latest leader compositions

Shropshire

Elk Hair Caddis

choosing dogs

hares and pigeons