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This is an excellent read for those hoping to better understand the best cuts to use for sausage making and improve on their meat storage and handling techniques
1kg of spices and makes 33kg of boerewors when mixed with meat and water
Size 10/12: 69mm
5mm) for all casing sizes above 80mm in diameter
Taylor Boetticher & Toponia Miller
Homemade Sausage Salami Making This is an excellent readChris Carter & James Peisker Written by an experienced team from Porter Road Butcher in Nashville, youll learn what meat cuts to use, how to grind, stuff and twist to make the ultimate homemade sausage. It features step by step instructions along with recipes for both classic and more innovative sausage creations. These include Andouille, Chorizo and a Nashville Hot Chicken Sausage to name a few. It also has a dedicated chapter for using sausages in
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