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Ingredients
  • 750 g fatty Pork shoulder, diced
  • 250 g lean beef, diced
  • 150 g  fat diced and frozen
  • 34.5 g Salt
  • 1 g Bactoferm TPX
  • 15 ml Distilled water
  • 2 meters beef middles
  • 2.5 g Cure No 2
  • 4 g Ground pepper
  • 5 g Dextrose
  • 5 g garlic, crushed
  • 1 dried hot red chilli, chopped finely
  • 2.5 g fennel seeds, crushed
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