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Professional_Fee_131 on
I think this would be done with adding some gel to the coat, as the meat looses water it shrinks and the coating just don’t and that’s why there cracks, but a gel also shrinks while drying and this might help.
OrionNebula on
I saw someone on youtube put a like tablespoon of flour and a bit less of cornstarch and he pasteurized the mixture by putting it in a heated dry sauce pan.putting that on the chaman spices before adding water. I can confirm that this reduced cracks on my basturma.
3 Comments
Hi /u/Healthy_Scene_2389 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
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I think this would be done with adding some gel to the coat, as the meat looses water it shrinks and the coating just don’t and that’s why there cracks, but a gel also shrinks while drying and this might help.
I saw someone on youtube put a like tablespoon of flour and a bit less of cornstarch and he pasteurized the mixture by putting it in a heated dry sauce pan.putting that on the chaman spices before adding water. I can confirm that this reduced cracks on my basturma.