Description

Your result is delicious dry cured meats (charcuterie) that will impress your friends and family

Whether you prefer your dry aged steaks 125°F

05 oz (1 g) increments using the following units: oz

Liquid Measuring: Measures both liquid (fl oz

Vacuum sealer recommended

The Art of Making Fermented Sausages Bulk Steak Your result is delicious 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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The Art of Making Fermented Sausages Bulk Steak Your result is delicious dry

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