Sous vide 2” pepperoni

[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