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The Alchemist's Book of Salami and Other Fermented Sausages by Bill Mende
The first book to demystify the art and science of fermented sausage production for the home sausage maker. Learn how to safely make 35 different types of fermented sausage. Included are chapters devoted to meat, ingredients, microbiology, pathogens and their control, cultures and their use, as well as 205 fermented sausage formulas.
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