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Instruction on how to use the different types of casings, types of bacteria to be aware of, smokehouses and how to make one. This book also explains the various types of sausage; fresh, dry, and semi-dry, as well as jerky making. There are over 230 recipes of every kind of sausage and jerky you can imagine in this book.

Weight .3 kg
Dimensions 23 × 15 × 2 cm
Brand

LEM

Caliber

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