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After soaking in salt brine for 21 days, sausages rest one day before going into the smoker for 15 days at Turkovic Halal Meat Processing Plant, Sjenica, Serbia.
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©Lisa Quinones
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Turkovic: Halal Meat Processing Plant, Serbia
After soaking in salt brine for 21 days, sausages rest one day before going into the smoker for 15 days at Turkovic Halal Meat Processing Plant, Sjenica, Serbia.