Hi guys, i come to you today with a question about this pitina i made. It turned out great in taste and smell, however the inside is a bit crumbly and i cant figure out why. Here are some facts:
– it dried in around 5-6 degrees C and between 68 to 80% humidity
– it was well mixed before being rolled into balls… tightly
– 61% beef, 28% lamb, 11% beef and lamb fat
– it was not smoked
The only thing that seems to me being off is that wgen mixing the temperature was a bit high around 18-19 degrees C.
Please let me know if you have any suggestions
by Thebjntjlover