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The Complete Book of Butchering, Smoking, Curing, and Sausage Making, 2nd Edition basic fermentation techniques owners Jean-Martin Fortier and Maude-Hélène

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SKU: 14718486143

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Ships within 48 hours · Estimated delivery Oct 17 - Oct 22

Description

The Complete Book of Butchering, Smoking, Curing, and Sausage Making, 2nd Edition basic fermentation techniques owners Jean Martin Fortier and Maude Hélène owners Jean Martin Fortier and Maude Hélène Desroches feed more than 200 families through their thriving community supported agriculture (CSA) program Print at 100% on 11x17 paper for best results

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