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panicing newb
Okay, did some reading. Going with the much covered buttermilk substitution. So what is the ratio of cultured buttermilk to meat? -
panicing newb
Okay, quick intro. I'm originally from Western New York and now live in Central Texas. I've been making my own sausages and jerky for about ten years now. Today I ran into a problem. I am trying to make some venison landjaegers. I was going to use fermento but discovered that it had turned...
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