Dry-Curing Pork by Hector Kent
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ISBN
9781581572438
Date Released
Binding
Paperback
Pages
183
Dimensions
210 x 210 x 20mm
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Description
Information
Provides instruction on making dry-cured pork delicacies, including salamis, Mediterranean hams, and whole-muscle cuts, and includes discussions of nitrates, cold-smoking, microorganisms, and equipment.
ISBN:
9781581572438
Publication Date:
03 / 11 / 2014
Pages:
183
Dimensions:
210 x 210 x 20mm

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