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Meatgistics - Walton's - Community

Pepperoni question

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  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    wrote on last edited by
    #1

    I am making pepperoni today, or thought I was until I realized I have no sure gel or any other kind of binder. What would happen if I just do Beef, pork, mix & cure? Would it come out, or should I delay and get some sure gel? Maybe a little carrot fiber??

    Life is a Garden - Dig it.

    AdamCAA 1 Reply Last reply
    0
  • AdamCAA Offline
    AdamCAA Offline
    AdamCA Team Blue Regular Contributors Green Mountain Grill Masterbuilt
    replied to lkrfletcher on last edited by
    #2

    lkrfletcher It’ll be fine, just make sure you mix well and get good protein extraction and you’ll be good.

    1 Reply Last reply
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  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    wrote on last edited by
    #3

    Some from scratch recipes call for powdered milk as a binder but it is not as effective a s sure gel
    If you are making heat processed pepperoni without a binder be careful with the finishing temp.

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    Fat_BobF 1 Reply Last reply
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  • Fat_BobF Offline
    Fat_BobF Offline
    Fat_Bob Team Blue Canning
    replied to glen on last edited by
    #4

    glen I use powdered milk all the time. Better than nothing because I always forget the gel when I order goodies.

    It's all about the duck fat.

    1 Reply Last reply
    1

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