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Product Description
Course grind preferred meat through 1 inch plate. Mix in seasoning, water and cure until tacky. Fine grind through 1/8th inch plate. Mix in culture or encapsulated citric acid and stuff in to 18-21mm casings. Smoke to 160 F then water chill. [Read more]
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Details were last updated on Aug 30, 2024 15:57 +08.
