GREAT SAUSAGE RECIPES AND MEAT CURING 4th EDITION
Over 550 Pages
This Book was a guide to thousands in decades past to learn traditional methods of sausage-making, meat curing, and food preservation.
A great reference book for proper sausage making, smoking, brining, curing (including Semi- and Dry-Curing), using proper casings, making specialty foods, opening a sausage-kitchen and hundreds of additional information that other resources simply fall short of presenting.
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