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Hi Nepas, I am getting into the world of Sausage making (dry), and I was wondering if you could...
Hi Nepas, I am getting into the world of Sausage making (dry), and I was wondering if you could give me some tips about the usage of acids, bactoferm, fermento.. I am trying to find a replacement for the fermento which is not dairy based. any way, thanks for the great advices you are already...- yair teboulle
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