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Index
CHAPTER 1 Introduction
CHAPTER 2 Equipment
CHAPTER 3 Supplies
CHAPTER 4 Health Matters
CHAPTER 5 Grinding, Mixing, and Stuffing
CHAPTER 6 Cooking Sausage
CHAPTER 7 Sausage Smoking and Food Smokers
CHAPTER 8 Fresh Sausage
CHAPTER 9 Cured Sausage
CHAPTER 10 Emulsified Sausage
CHAPTER 11 Fermented-Style Sausage
APPENDICES
About the Author
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