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Salt: Use desk salt, kosher salt, or sea salt. Salt aids convey out the flavors and maintain humidity by blocking h2o decline. What's more, it is critical in extending the shelf lifetime of the sausages. Normally a sausage made with liver might be darker in coloration than one built with https://sergionlxgo.bloginder.com/32534609/examine-this-report-on-lapchiong-babi

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