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First dry cured sausages - Page 2

post #21 of 23

Excellent. The more pictures the better. Be sure to start new threads for each of them too so people can use them as references or ask specific questions!

post #22 of 23

Looks excellent CDN.

I've made Sopressata di Calabria from Poli's library. It came out fantastic.

post #23 of 23

Looks great!!

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