Sous vide 2” pepperoni

[hankus46]

Hi Guys
I want to put pepperoni sausage into a plastic casing 2 to 2 1/2” I’ve done that and cooked sous vide to 70c. However I get a big amount of moisture which turns into a gelatinous mass when cutting open the plastic.
Anyone have any idea to prevent the moisture extrusion. Any addition to the meat mixture to soak up the moisture so that when cooking I get a dry sausage mass.
Thanks for any advice ~~```
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[mdseaside]

The plastic casings might be the first problem. They do not breath to allow excess moisture escape. You might try the fibrous casings. Then you might want to do some thermal processing in a smoker or low temp. oven to help dry the outsides before putting in the sous vide. Walton’s sell different types of binders for different uses which will help with moisture retention. I think sure gel might be what you would use.

[salmonmaster]

mdseaside agree with everything you said. Needs to be cooked for awhile in somekind of dry heat environment to get rid of some moister, and use of a binder, sure gel.

[Jonathon]

hankus46 1st question is how much water are you adding to the meat when you are mixing it? Don’t add Super Bind as the gelatinous build-up is exactly what you would get. 1st, I’d try reducing the amount of water you are adding to the meat to the point where it is pretty difficult to stuff. Then I would add a binder like Sure Gel Meat Binder to help remove anymore water but also because from what you are describing I am guessing you are having some fat out happening and that will help prevent that. Also, make sure you are getting a really good mix on your meat. Make sure it is very sticky before you go and stuff it.

Then, I agree, go with either collagen or inedible collagen casings if you are having problems with those.

Finally, If you are going ONLY in the sous vide the entire time you won’t get the results you are wanting. it is going to need a drying cycle in a smoker with really good airflow for at least a bit and I would say longer than we would normally say. 130° is when meat is going to really start expelling water, if it is surrounded by water it won’t have the opportunity to dry out as much.

[hankus46]

Jonathon thanks for your comments. I’m using 10% water in the mix. Mix in a planetary mixer until very sticky. Perhaps my grind is too big as well I use combination 8, 6 and 3 plates which is my standard pepperoni mix which I smoke in 36mm natural casings. The larger is in 60mm plastic so smoking or drying not possible. I’m not familiar with the additive. I’ll google that.

Thanks again and k will act on your comments. Appreciated.

[hankus46]

hankus46
I’ll check out the binder snd fiberous casing and smoke and will also reduce grind size.
Thanks again

[hankus46]

Jonathon Thanks. I have no source for fbrous casing here in Philippines I have followed your advice re finer grind and less water. And mixed to sticky mass Since using plastic casing no point into smoker so went into sous vide at 65C for 1 1/2 hours. Added binder just bread crumbs Still had the gel extraction in the finished product

So definatly will need to source Fiberous casing.

Thanks for the advice. Its so Helpful.

[mrobisr]

This post is deleted!

[mrobisr]

If you are casing peperoni then I use beef rounds/middles, but you may not be able to get them either.

[calldoctoday]

mrobisr smoked collagen works very well too.

[hankus46]

hankus46

[salmonmaster]

hankus46 I think if you could get that in a different kind of casing, it would be real good. It’s looks good now!

[hankus46]

Next. Fibrous casing. Soy protien sure jell smoker as suggestions.
Pepperoni is for meat lovers pizzas.

[Jonathon]

hankus46 Just for clairification, you don’t want to use Soy Protein Blend and Sure Gel Meat Binder in the same product, they bacisally do the same thing. Good luck and who doesn’t love pepperoni on Pizza!

[hankus46]

Thanks for that

[hankus46]

calldoctoday
Same as most things fir smoking and curing Difficult to obtain except from China Problems