Game More, Pay Less
Enjoy fast, free delivery, exclusive deals and award-winning movies and TV shows.
Buy new:
-25% £22.60
FREE delivery Thursday, 19 June
Dispatches from: Amazon
Sold by: Amazon
£22.60 with 25 percent savings
RRP: £30.00
FREE Returns
FREE delivery Thursday, 19 June. Details
Or fastest delivery Tomorrow, 17 June. Order within 5 mins. Details
Only 6 left in stock.
££22.60 () Includes selected options. Includes initial monthly payment and selected options. Details
Price
Subtotal
££22.60
Subtotal
Initial payment breakdown
Delivery cost, delivery date and order total (including tax) shown at checkout.
Dispatches from
Amazon
Amazon
Dispatches from
Amazon
Sold by
Amazon
Amazon
Sold by
Amazon
Returns
Returnable within 30 days of receipt
Returnable within 30 days of receipt
Item can be returned in its original condition for a full refund within 30 days of receipt
Read full Amazon return policy
Payment
Secure transaction
Your transaction is secure
We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more
£14.58
Buy from the UK's book specialist with confidence. Now with Royal Mail two day tracking on all UK orders! Enjoy same or next-day dispatch from a top-rated and trusted Amazon seller. Buy from the UK's book specialist with confidence. Now with Royal Mail two day tracking on all UK orders! Enjoy same or next-day dispatch from a top-rated and trusted Amazon seller. See less
FREE delivery 20 - 21 June. Details
Or fastest delivery Wednesday, 18 June. Order within 19 hrs 20 mins. Details
Only 1 left in stock.
££22.60 () Includes selected options. Includes initial monthly payment and selected options. Details
Price
Subtotal
££22.60
Subtotal
Initial payment breakdown
Delivery cost, delivery date and order total (including tax) shown at checkout.
Dispatched from and sold by WeBuyBooks.
Kindle app logo image

Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet or computer – no Kindle device required.

Read instantly on your browser with Kindle for Web.

Using your mobile phone camera - scan the code below and download the Kindle app.

QR code to download the Kindle App

Follow the author

Maynard Davies
Follow
Something went wrong. Please try your request again later.

Manual of a Traditional Bacon Curer Hardcover – 11 Sept. 2009

by Maynard Davies (Author)
4.7 out of 5 stars 60 ratings
{"desktop_buybox_group_1":[{"displayPrice":"£22.60","priceAmount":22.60,"currencySymbol":"£","integerValue":"22","decimalSeparator":".","fractionalValue":"60","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"9M3Ofrid44MT2cX5JtImR0IakT8x88xUhtOD9A1iyWblb6kbEKDu97VmCCF702zUdDIX%2Bb7RnqgBuJ2Qi4AIhpCJ8U4TTpgnW2olphsycY8Mzc6cRPAM1xl25juvFxDN","locale":"en-GB","buyingOptionType":"NEW","aapiBuyingOptionIndex":0}, {"displayPrice":"£14.58","priceAmount":14.58,"currencySymbol":"£","integerValue":"14","decimalSeparator":".","fractionalValue":"58","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"9M3Ofrid44MT2cX5JtImR0IakT8x88xUSU6zNvR%2FFVguXVEaAe3wO9CUNmIjrUllJuNnAVy8VkX%2BnfN2Qelmx0WqfrzNvWSzfUqptP3mCHPabY6fJm3n8wCEmnCPwjlNBKfcY7nirqKWkwm%2BYD8D1H7PXWq6lhdB8JgckHhVqOwoiKUlSZQSTA%3D%3D","locale":"en-GB","buyingOptionType":"USED","aapiBuyingOptionIndex":1}]}

Purchase options and add-ons

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.

Read more
Previous slide of product details
  1. Print length
    240 pages
  2. Language
    English
  3. Publisher
    Merlin Unwin Books
  4. Publication date
    11 Sept. 2009
  5. Dimensions
    19.05 x 2.54 x 24.77 cm
  6. ISBN-10
    1906122083
  7. ISBN-13
    978-1906122089
Next slide of product details

Frequently bought together

Manual of a Traditional Bacon Curer
This item: Manual of a Traditional Bacon Curer
£22.60
Get it as soon as Thursday, Jun 19
Only 6 left in stock.
Sent from and sold by Amazon.
+
Maynard: Secrets of a Bacon Curer
£9.19
Only 3 left in stock (more on the way).
Sent from and sold by Amazon.
Total price: $00
To see our price, add these items to your basket.
Details
Added to Basket
One of these items is dispatched sooner than the other.
Show details Hide details
Choose items to buy together.

What do customers buy after viewing this item?

Page 1 of 1 Start again
Previous set of slides

  1. Best Selling | Lowest Price

    in this set of products

  2. Highest rated

    in this set of products
Next set of slides
Save 15% on Baby Einstein

Product description

Review

'The Master Curer shares his experience and recipes, which are fascinating alone, with a chapter on speciality meats, including all manner of pressed tongues, faggots, polony, haggis, puddings and potted meats – all with regional recipes. There is a whole section on sausages and salamis, which is enough for anyone! Once you have read this book you might never want to go to the supermarket for bacon again.' --The Landsman

'In the world of bacon curing the name of Master Curer Maynard Davies is legend.' --Country Times

About the Author

Maynard Davies was one of the last apprentice-boy bacon curers, and he was trained in the dying arts of his trade in post-war Staffordshire. Becoming a master bacon curer, he went on to expand his repertoire by travelling to America where he taught the inmates of a large prison how to cure. With a young family, he then set up a small-holding in the Peak District and ran an (eventually) very successful farm, with home-spun smoking, curing and selling direct to the public.

Maynard had four daughters and he and his partner Ann lived in north Shropshire where he was regarded as one of the country's leading experts in his field. In order to pass on his expertise as he retired, he wrote up all his practical curing and smoking advice in his full-colour Manual of a Traditional Bacon Curer.

Maynard was hailed by Rick Stein as a 'Food Hero' and he had been on The Food Programme and several television programmes on quality, traditional British food.

Maynard published two books about his 'life in bacon', the first part in Maynard, Adventures of a Bacon Curer and the second part in Maynard, Secrets of a Bacon Curer.

Product details

  • Publisher ‏ : ‎ Merlin Unwin Books
  • Publication date ‏ : ‎ 11 Sept. 2009
  • Edition ‏ : ‎ Second
  • Language ‏ : ‎ English
  • Print length ‏ : ‎ 240 pages
  • ISBN-10 ‏ : ‎ 1906122083
  • ISBN-13 ‏ : ‎ 978-1906122089
  • Item weight ‏ : ‎ 1.05 kg
  • Dimensions ‏ : ‎ 19.05 x 2.54 x 24.77 cm
  • Customer reviews:
    4.7 out of 5 stars 60 ratings

About the author

Follow authors to get new release updates, plus improved recommendations.
Maynard Davies

Maynard Davies

Brief content visible, double tap to read full content.
Full content visible, double tap to read brief content.

Discover more of the author’s books, see similar authors, read book recommendations and more.

Customer reviews

4.7 out of 5 stars
60 global ratings

Review this product

Share your thoughts with other customers
Write a customer review

Customers say

Customers find this manual to be an authoritative recipe book with comprehensive information on curing techniques. They appreciate the meat quality section, with one customer mentioning it works well with pork belly from Butcher.

Select to learn more

Knowledge levelMeat quality
12 customers mention ‘Knowledge level’12 positive0 negative

Customers find this book authoritative and comprehensive, with one customer noting it's excellent for preppers.

"...This book is a good read (biographical) very informative without being patronising etc and tells you what you need to know and what you want to know..." Read more

"...It deals with the basics in ingredients and equipment as well as butchery techniques and then provides a good range of recipes to follow...." Read more

"...at bacon curing etc and wants to step up a gear, this would be a very useful book...." Read more

"...She is thrilled to bits with it, the recipes and tips are wonderful. It arrived well packaged ands on time a big thank you from both od us." Read more

3 customers mention ‘Meat quality’3 positive0 negative

Customers like the meat quality of the manual, with one mentioning it works well with pork belly from a butcher.

"...Home cure works with pork belly from Butcher (and therefore morseo for supermarket meat) and the cost of the cure works out about the same as a "..." Read more

"...in the UK as Amazon don't seem to have them and you can use the techniques on any meat. Lamb bacon is divine!" Read more

"Traditional methods for curing meats and sausage making..." Read more

Top reviews from United Kingdom

  • lis247
    5.0 out of 5 stars This is the Bible for Home Curing by a Master of his Trade
    Reviewed in the United Kingdom on 4 May 2011
    Format: HardcoverVerified Purchase
    The current craze for Home Curing - has sparked a craze here at my home - and its a good one too.

    Its worth sorting through all the books on offer to find one that suits your needs, curing, sausages, smoking - all have a differing quantity of each. Keith Earlandson majors on smoking, but not curing and H F_W is comprehensive as a narrative on all aspects of meat, but I wanted Curing as the major component, so a new book required, this is it it looked excellent and VERY comprehensive on all aspects of curing etc and ahem hygiene, a vital necessity.

    Reviews do make a difference and previous reviews of this book provide a good synopsis, so I won't rehash.

    This book is a good read (biographical) very informative without being patronising etc and tells you what you need to know and what you want to know - and at least does fully warn that hygiene is paramount from "first wash your hands". Which if you want to progress beyond your first trial is a bit of a must! Not a classic receipt book it is a Manual of a Bacon Curer, so if not sure you are an enthusiast - get from library first,if good, buy it and use it. Too informative a book to waste, gathering dust.

    Home cure works with pork belly from Butcher (and therefore morseo for supermarket meat) and the cost of the cure works out about the same as a "fancier than basic" rasher and much cheaper than really fancy bacon - and has the ultimates satisfaction of "I did t and and tastes divine". If not already a convert to home curing, which you maybe if looking at this book as its so specialist, recommend to try a very simple bacon chop with H F-Ws overnight juniper rub -its on the web, as are a chunk of recipes and if you like and want to know more and in depth buy this book afterwards as it provides the most comprehensive information on curing. It is a much a reference book as anything else, so the clue is in the Title, and the range of curing is big - see other reviewers for
    4 people found this helpful
    Helpful
     Report
  • R de Bulat
    5.0 out of 5 stars Traditional methods for curing meats and sausage making
    Reviewed in the United Kingdom on 13 August 2013
    Format: HardcoverVerified Purchase
    This is an authoritative recipe book on the art of curing meats and making sausages. Its style is accessible and makes most of the methods straightforward and achievable. Although it does refer to some equipment that you would only expect a professional butcher to have, you will not need to have all of their paraphernalia to achieve good results. It deals with the basics in ingredients and equipment as well as butchery techniques and then provides a good range of recipes to follow. A glossary of terms and a conversion table for brining solutions is a helpful addition at the end. The range of recipes, is probably not exhaustive, but is extensive with traditional delights that will be unfamiliar alongside those that are not, including the method for linking sausages and good tips and advice. Great book.
    One person found this helpful
    Helpful
     Report
  • CJS
    4.0 out of 5 stars Not the book for a beginner
    Reviewed in the United Kingdom on 17 May 2012
    Format: HardcoverVerified Purchase
    This is a really interesting book by a very knowledgeable author. For example, I suspect for someone who has had a go at bacon curing etc and wants to step up a gear, this would be a very useful book. However, I was after a step by step, ABC for a complete beginner with their first pig, just wanting to cure a belly for themselves. Unfortunately, the book doesn't go quite that far back to basics and most of the recipes are for large quantities. So, in short, a fantastic book, but not the one I needed.
    3 people found this helpful
    Helpful
     Report
  • Kindle Customer
    5.0 out of 5 stars Excellent for any prepper
    Reviewed in the United Kingdom on 1 May 2014
    Format: HardcoverVerified Purchase
    If you are a prepper or someone interested in making their own, I thoroughly recommend this book. Buy a brineometer from Weschenfelders in the UK as Amazon don't seem to have them and you can use the techniques on any meat. Lamb bacon is divine!
    2 people found this helpful
    Helpful
     Report
  • murken
    5.0 out of 5 stars Best book of its type
    Reviewed in the United Kingdom on 9 November 2013
    Format: HardcoverVerified Purchase
    This was a present for one of my daughters, who is in to self suffiency. She is thrilled to bits with it, the recipes and tips are wonderful. It arrived well packaged ands on time a big thank you from both od us.
    Helpful
     Report
  • Smokey Joe
    5.0 out of 5 stars Brilliant
    Reviewed in the United Kingdom on 11 March 2015
    Format: HardcoverVerified Purchase
    This book is brilliant. It has real practical advice on preserving meat. The quantities it states are larger than you may want but if you can do simple arithmatic you'll be fine.
    Helpful
     Report
  • Ewan S.
    4.0 out of 5 stars ok plus a bit
    Reviewed in the United Kingdom on 8 September 2016
    Format: HardcoverVerified Purchase
    Interesting but not all that usefull in the long run. I always refer to 'Charcuterie' book now
    Helpful
     Report
  • steve
    5.0 out of 5 stars Written with years of experience
    Reviewed in the United Kingdom on 3 July 2014
    Format: HardcoverVerified Purchase
    It's a bit heavy going but I have met the author several times and in his day he was the very best. For the serious curer this is a must have in your library.
    Helpful
     Report

Top reviews from other countries

  • todd fischer
    5.0 out of 5 stars Excellent- outstanding
    Reviewed in the United States on 13 March 2025
    Format: HardcoverVerified Purchase
    Reccomeded by a friend in England to me in America!!
    Small world!! Excellent book on a butcher/curer scale! Salt Peter isnt dead! A real treasure to my collection!! Thanks for writing it before the craft is lost!!
    Report
  • Tracy O
    5.0 out of 5 stars Decent book
    Reviewed in Canada on 19 November 2013
    Format: HardcoverVerified Purchase
    If you want to learn about curing from an English perspective, this is a good book. Deals with not only bacon but other cured meats as well, with recipes for all included. I'd recommend.
    Report
  • CB
    5.0 out of 5 stars The Humble Pig.
    Reviewed in the United States on 3 November 2011
    Format: HardcoverVerified Purchase
    Having been a resident in the US for 3 years, it's becoming increasingly hard to ignore the ever growing NEED for some high quality back bacon found in the UK. So I bought this book with the intention of starting some DIY production of the good stuff.

    This book represents a remarkable distillation from a lifetime of experience in the curing business, with superb practical tips that range from organizing your workspace, picking the right curing ingredients, sourcing the right meat to building the most effective smoke house, you really couldn't wish for a more comprehensive book.

    Great respect for the author as a master of his craft, and a superb book that surely is 'a keeper'.
    Report
  • Hunter Angler Gardener Cook
    4.0 out of 5 stars Lots of good information on English sausages and other yummy meaty things ...
    Reviewed in the United States on 19 June 2015
    Format: HardcoverVerified Purchase
    Finally a comprehensive book on English charcuterie! This is literally a manual for a commercial "bacon curer" in Britain, where bacon means cured pork of any cut. Lots of good information on English sausages and other yummy meaty things that we rarely get to see Across the Pond. I am happy to have this book in my charcuterie collection.
    Report
  • Clogstomper
    5.0 out of 5 stars Great buy - lots of information
    Reviewed in the United States on 4 April 2013
    Format: HardcoverVerified Purchase
    This is a great book for those wanting to cure various meats, smoke meats, make sausages and various other speciality meats. I would have loved to have read about his advice on curing bacon without the sometimes controversial "saltpetre" however this was not part of the content of this book. I would highly recommend this book as it is carefully explained by a Master Curer who has cared enough to impart his knowledge to others.
    Report