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Peperone
Book Information
Charcuterie
Page: 185
Ingredients
Bactoferm F-RM-52
Beef
Cayenne Pepper
Dextrose
Distilled Water
Dry Red Wine
Ground Allspice
Ground Fennel
Hog Casings or Sheep Casings
Insta Cure #2 or DQ Curing Salt #2
Nonfat Dry Milk Powder
Paprika
Tags
Dry-Cured Meat