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Hungarian Salami
Book Information
Charcuterie
Page: 191
Ingredients
Bactoferm F-RM-52
Beef Chuck
Black Peppercorns
Dextrose
Distilled Water
Dry White Wine
Garlic
Hog Casings or Hog Middle
Hungarian Paprika
Insta Cure #2 or DQ Curing Salt #2
Nonfat Dry Milk Powder
Pork Back Fat
Pork Shoulder
Tags
Dry-Cured Meat