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Book - Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making, The Publ- Quarto Pg.224 Collagen Casings Add 5 litres of water 9781570672835
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Book - Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making, The Publ- Quarto Pg.224 Collagen Casings Add 5 litres of water 9781570672835
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Book Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making, The Publ Quarto Pg.224 Collagen Casings Add 5 litres of water 9781570672835 Add 5 litres of water to bring volume to 20 litres Inject 25% of the meat’s weight with the brine and soak for 4 10 days depending on size You’ll learn how to handle a range of animals This comprehensive guide covers everything you need to know about butchering
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Book - Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making, The Publ- Quarto Pg.224 Collagen Casings Add 5 litres of water 9781570672835
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