www.sausagemaking.org

Who has his book?

How do you rate it?

Do you find it useful?

Have you tried his recipes?

Would you reccomend it?

I rate this book 10/10 but then I'm old fashioned and found his account of his adventures refreshing and honest. The day the book arrived I started to read it and I had completed the book before bedtime, this was extrordinary for me as I am not a book reader.

I would like to ask Franco could he via sausagmaking.org arrange a Bacon Curing Course with Maynard as he is still with us.

Regards

Fatman

I've not got or read the book but I do intend to sometime.

Love the idea of the bacon curing course, let's hope Franco can arrange something.

fatman wrote

I rate this book 10/10 but then I'm old fashioned and found his account of his adventures refreshing and honest.

At present, I am trying to get a copy of this book, though it has been difficult to source. I appear to have found one in Wales and should have it in my grasps shortly. In the meantime both myself and Oddley have asked deb to post the bacon recipe from this book. If you could possibly do this I would appreciate it.

kind regards

Parson Snows

Oddley

thanks for the heads up.
I actually checked on Amazon.com before and found nothing, I have checked out your link and it works. I then did another search "from Scratch" on Amazon.com and all it came up with was "Beyond my Grasp" by Maynard Davies. Just goes to show.

kind regards

Parson Snows

Not forgotten the recipe Parson. My time on line is limited at the moment so sorting it out and typing it up is not easy. Will try and find some time very soon.

Thanks a lot deb. I look forward to seeing it. No big rush.. whenever you can fit it in.

kind regards

Parson Snows

I've got a copy. I thought it was quite interesting although you can tell from the way it is written that he is very dyslexic as it is very "simple" for want of a better word.

Not too sure about the recipes and he doesn't go into too much detail on the techniques.

All in all, a good read and a very interesting man and life story but I wouldn't buy it if you are after a recipe book for bacon curing

TobyB wrote

you can tell from the way it is written that he is very dyslexic as it is very "simple" for want of a better word.

Though he suffered from chronic dyslexia and was a "ordinary man" he still amassed a large bacon curing business which he sold for a lot of money (millions of pounds if I'm not mistaken).

you wrote

Not too sure about the recipes and he doesn't go into too much detail on the techniques.

if I can glean one or two ideas/tips from it then it's paid for itself.

You wrote

All in all, a good read and a very interesting man and life story but I wouldn't buy it if you are after a recipe book for bacon curing

I already have numerous books on bacon curing etc. and are more interested in "the good read" qualities of the book.

thanks for the information

kind regards

Parson Snows

What recipe are you after as if debs is too busy I could post it for you?

TobyB asked

What recipe are you after ?

I would like a Staffordshire Black, Shropshire Black or any Black bacon recipe/information that is mentioned in the book, if/when you get the chance.

kind regards

Parson Snows

no problem. I'll bring the book into work with me tomorrow and post the recipes.

TobyB

appreciate it, look forward to seeing your posting.

kind regards

Parson Snows

As promised here are the recipes from the Book. All recipes are those collected by Maynard Davies Adventures of a Bacon Curer ISBN 1 - 8736674 - 64 - 3. These are exactly as they appear in the book.

Theo's Smoked Bacon Cure

40 gallons water
56 lbs fine salt
9lbs light muscovado sugar
9lbs molasses sugar
1/2oz pimento
1/2 oz juniper berries
1/2 oz coriander

Boil all ingredients in saucepan until dissolved. Use brine when cold

Theo's dry salting recipe

48lb fine salt
9lbs dark muscovado sugar
9lbs demerera sugar
14 oz saltpetre
3lbs sea salt

Spice Brine

40 gallons water
3lb bay salt
56lb fine salt
1lb 1oz saltpetre
1 1/2oz sodium nitrite
8lbs dark sugar
1/2oz coriander
1/2 oz pimento
1lb raisins
1lb currants

soak currents and raisins overnight in cold water. put currants and raisins in saucepan with all spices until cooked and dissolved. Strain into clean container and then add to brine

Quaker recipe (bacon brine)

9 gallons water
9lb fine salt
3lbs black sugar
3oz saltpetre

Penitentiary dry salted bacon (for 1000lb bacon)

16lbs fine salt
16lbs bay salt
6lbs muscovado sugar
12oz saltpetre
6oz jamaivan pepper
6oz ginger


Sweet cure

40 gallons water
50lb fine salt
1lb saltpetre
3lb bay salt
4lbs muscovado sugar
1oz coriander
2lb honey

put honey and coriander in container and boil until dissolved then pour into brine and leave to go cold. Take bacon out of cure, wash off thoroughly wrap in muslin and hang in a dry airy place to mature

Dry salted bacon (for 1000lbs bacon)

1lb saltpetre
8lb bay salt
10 lb demerara sugar
4oz black pepper
4oz coriander



That's it on thebacon recipes in the book. Sorry if there aren't ones that you wanted Parson. As I said, it isn't really a recipe book just an interesting ife story

TobyB
Thanks for the posting, I do however have to question the "These are exactly as they appear in the book." statement. Twice you mention 1 000 lbs of bacon. Could you please re-check/confirm this as I would have expected these amounts to have cured 100 lbs of bacon and NOT 1 000 lbs.

Dry salted bacon (for 1000lbs bacon)

1lb saltpetre
8lb bay salt
10 lb demerara sugar
4oz black pepper
4oz coriander

though you really never know with some of these "old" recipes

kind regards

Parson Snows