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Basturma Charcuterie Spice Blend for 5 lbs of meat
root-to-flower passion for both wild and cultivated plants
”—Publishers Weekly
The Art of Making Fermented Sausages Steak DescriptionWritten 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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