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Manual of a Traditional Bacon Curer by Maynard Davies Master Curer. Davies shares his secrets for smoking and curing, building your own smokehouse and the art of creating smoked and cured hams, sausages, brines, dry cures, haggis, salamis, scratchings, tongues, black and white puddings, pates, faggots and much more.
Unwin Books Ltd., Ludlow, UK, 2009. Hardback, colour illustrations. 226 pages. NEW
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