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- Thu Jul 11, 2019 01:38
- Forum: Dry Cured Meats and Sausages
- Topic: Fat smearing problem
- Replies: 2
- Views: 1908
Fat smearing problem
http://imgur.com/gallery/JfZenvy http://imgur.com/a/GqOO3GD Hello, I am making charcuterie in Korea. I have a problem making saucison. Fat frozen, ground with lean....But the problem doesn't seem to be solved. please see the picture Is that fat smearing right? or myosin? is that ok? My english is ...