Description

Your result is delicious dry cured meats (charcuterie) that will impress your friends and family

Just use the Immersion Method to apply UMAi Dry

it is not the only way

The rack is oven-safe to 400°F

With no odor and no mess

The Art of Making Fermented Sausages Bulk Steak Your result is delicious dryWritten 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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The Art of Making Fermented Sausages Bulk Steak Your result is delicious dry

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