If you use a percentage of salt in relation to your meat it will never be too salty even if you leave in the cure for years. So in my case I put 2% salt to my pork belly, some like less or more, but once you figure out your sweet spot it will be perfect every time with no soaking or pre-tasting required. As processhead noted that’s too much salt for sure. 2% is 45 grams and 2.25% is 50 grams. 1/3 cup is approximately 91 grams which is almost double at 4%. For reference most dry cured meat is only 3%.
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
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??
lkrfletcher It’ll be fine, just make sure you mix well and get good protein extraction and you’ll be good.
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
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.
glen I use powdered milk all the time. Better than nothing because I always forget the gel when I order goodies.