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Recipes with Rensorteret veal and beef, forsaltet with 15 g. salt and 1/3 g. nitric per kg

Cold cuts Flesh color 1/3 g. per kg. meat Nitrate 1 g per kg. meat Ground pepper, 5.5 g per kg of meat. ...

Once the meat has been sown for 2-3 days in a container where the liquid can drain, chop and beef after mixing with the color and garlic, chop through the 3 mm slice of the wolf and pork tenderloin through the 12 mm mm plate. Now the calves and beef in the bag