TECHNOLOGY AND RECIPES FOR PRODUCING SAUSAGE AT HOME

Pay with:
i agree with "Terms for Customers"
Sold: 24
Refunds: 1

Uploaded: 04.02.2004
Content: 40204112658450.rar (59,53 kB)
Loyalty discount! If the total amount of your purchases from the seller Design7 more than:
15 $the discount is25%
10 $the discount is20%
5 $the discount is10%
If you want to know your discount rate, please provide your email:

Description

Volume: 27 p. Archive size: 59,5 kb.
Contents:
TECHNOLOGY cooking sausages
Cooked sausages
Frankfurters and wieners
Stuffed sausages
Varenokopchenye and smoked sausages
Smoked sausage
Liverwurst
Black pudding
Sudzhuk
Headcheeses
Maturation meat
Signs purity meat
Storing fresh meat
Freeze
Salting
Salting with dry salt
Salting in brine or wet Ambassador
Mixed salting
Cooking corned beef
Cooking sausages
Preparation intestines
Preparation of sausage meat
Ingredients for minced
Cooking sausages
Sort meat
Preparation intestines
Preparation of sausage meat
Heat treatment of sausage
Preparation amateur sausage
Preparation of chopped ham and sausages
Cooking sausages varenokopchenoy
Preparation of smoked sausages
Preparation of raw sausages
Preparation of blood sausage
Cooking liverwurst
Cooking fried homemade sausages
Preparation Brawn
Recipes cooking sausages
Dining beef kolbasa1
Pork sausage premium
Liverwurst
Black pudding
Sausage rural
Sudzhuk
Sausage "South"
Grey Brawn
TECHNOLOGY cooking sausages 2
We make sausage yourself!
Meat
Fattening and slaughter of pork
Salting meat
Smoking
Cooking sausages
Delicatessen shop
Smoked sausages
Cooked sausages
Sausages frying
Black pudding
Liverwurst
Frankfurters

Feedback

0
No feedback yet.
Period
1 month 3 months 12 months
0 0 0
0 0 0
In order to counter copyright infringement and property rights, we ask you to immediately inform us at support@plati.com the fact of such violations and to provide us with reliable information confirming your copyrights or rights of ownership. Email must contain your contact information (name, phone number, etc.)