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This well-illustrated book contains step-by-step instructions for making biltong, boerewors, droewors, salami, pork and Russian sausages, various cured and smoked meats, and much more. Complied by Hannelie van Tonder with photography by Willie van Heerden, and published by Struik. This 48 page long Second Edition A4 offers much to learn on your biltong making skills.
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