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%.
Pepperoni question
-
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??
Life is a Garden - Dig it.
-
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.Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen I use powdered milk all the time. Better than nothing because I always forget the gel when I order goodies.
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
