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Manual of a Traditional Bacon Curer
Hardcover
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ISBN13: 9781906122089
Publisher: Merlin Unwin Books
Published: Oct 8 2009
Pages: 240
Weight: 1.80
Height: 1.00 Width: 7.70 Depth: 9.70
Language: English
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, bacons, sausages and countless other products, made with pride from the best ingredients, as he has always done.
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