Sausage Processing DVD
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Learn from award winning meat processor and TV show host Brad Lockwood all the tips and techniques to process big game from field to freezer. Each video show step-by-step instructions from multiple camera angles with extreme close-ups. Learn to make a variety of fresh and smoked sausage. Covers grinding, seasonings, preservatives, fat to lean ratios, natural and liquid smoke application, humidity and surface moisture. Run time 2 hours.
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