Much Thanks, Glen.
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 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.