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Fresh meat sausages hang on the territory of the meat factory. Shallow depth of field, focus shift
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The sausage chronicles..Tip#5 After making sausages you must hang them for 12 hours before cooking... NOT EXACTLY TRUE.. the reason you hang sausage is for flavor to develop... If the meat is mixed and left over night before going in to skins you will achieve the same results.. | Hunt Catch Cook
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