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The Art of Making Fermented Sausages Bulk Steak Whether you prefer your dry

SKU 28706249704
4.6
The Art of Making Fermented Sausages Bulk Steak Whether you prefer your dry
The Art of Making Fermented Sausages Bulk Steak Whether you prefer your dry
The Art of Making Fermented Sausages Bulk Steak Whether you prefer your dry
The Art of Making Fermented Sausages Bulk Steak Whether you prefer your dry
Description

Whether you prefer your dry aged steaks 125°F

The rack is oven-safe to 400°F

Vacuum sealer recommended

it is not the only way

With no odor and no mess

The Art of Making Fermented Sausages Bulk Steak Whether you prefer your dryWritten by Stanley Marianski Simple, concise and educational. The book contains over 50 detailed step by step salami style dry sausage recipes and basic principles behind the art of dry sausage making. A must for the home charcutier!

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