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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
Michael Ruhlman and Brian Polcyn combine to demystify traditional charcuterie by providing readers with all the essential recipes
soy and milk
The photography throughout the book is phenomenal and gives a great insight into the texture and specific size of each individual sausage you can make
This is an inspiring book for anyone starting out on their charcuterie journey as it was written by an everyday Australian who had no prior knowledge or professional training in the meat industry
18mm Mincer Plate Size:#22 This is an excellent readStainless steel mincer plate. Made in Italy. Please note the plate diameters for each size are as follows: Size #10 12: 69mm Size #22: 80mm Size #32: 97mm
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