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Key terms: meat salt pork sausage curing fat cooked flavor nitrate terrine proteins nitrites salumi charcuterie drying sodium poultry fermentation bacteria mixture salami guild blend mold beef texture assists dried involve ruhlman botulism moisture curing salt chopped casings kitchen emulsified cured meat break down seasoning sweeteners fermented sausage ingredients preservation garde manger emulsification sodium nitrate flavoring agents there are two main fermentation process Search external links cited by footnotes on Wikipedia page Charcuterie: |
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