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The Art of Making Fermented Sausages Bulk Steak Just use the Immersion Method

SKU 28706249704
4.3
The Art of Making Fermented Sausages Bulk Steak Just use the Immersion Method
The Art of Making Fermented Sausages Bulk Steak Just use the Immersion Method
The Art of Making Fermented Sausages Bulk Steak Just use the Immersion Method
The Art of Making Fermented Sausages Bulk Steak Just use the Immersion Method
Description

Just use the Immersion Method to apply UMAi Dry

Scotch fillet (UK/Aust)

Whether you prefer your dry aged steaks 125°F

the Escali Primo Digital Scale is multifunctional and features an easy to use two-button operation

The Art of Making Fermented Sausages Bulk Steak Just use the Immersion MethodWritten by Stanley Marianski Simple, concise and educational. The book contains over 50 detailed step by step salami style dry sausage recipes and basic principles behind the art of dry sausage making. A must for the home charcutier!

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