No carrot fiber for pepperoni



  • Guys, being a newbe to all of this, I did not order carrot fiber. Been thawing 2 shoulders in the fridge and they are ready to bone. Can I make the pepperoni without carrot fiber?



  • @lateasusual Try potato starch. I’ve been using potato starch as a binder for years with great results. It gels around 150 degrees so it will help with some water retention. I would order some carrot fiber to have on hand for next time though. I’m new to the carrot fiber, but so far really like it. But most large grocery stores carry potato starch so it’s easy and quick to find when your in a pinch.



  • Thanks guys.


  • Walton's Employee

    @lateasusual I prefer Carrot Fiber to Potato Starch but @tbone is right, it is more readily available in stores and the fact that it begins to gel at around the same temperature that meats starts to really excrete water is a huge benefit. Super Bind gives you the best of both worlds as it has Carrot Fiber and Potato Starch but I don’t know if it is twice as good as carrot fiber as it is almost twice the price!


Log in to reply
 


Recent Posts

  • E

    @Parksider what did you use for your shell of your cooler? Did you use a cooler insert or just build an insulated shack.

    read more
  • @akdave Not sure what your smoker set up is but the best way I have found to increase the humidity in a smoker is with Automotive Sponges. I detail that in this post https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processing

    Raising the relative humidity will absolutely decrease your cook times, and it prevents/combats the stall

    read more
  • @mark60 Good job, those look pretty good for chicken, did you use a binder? My suggestion would be to either use Carrot Fiber which is nice and inexpensive and holds 26 times its weight in water or Sure Gel which is more expensive but it adds some proteins to make the extraction easier and does a better job actually binding everything together, it would probably help fill the tiny voids you had.

    The champion juicer is something that has been brought up on meatgistics before, I am curious, did you find about using that here, somewhere else or did you come up with it on your own?

    Rueben is awesome, you will love that! Even better with some sauerkraut

    read more

Recent Topics


Who's Online [Full List]

17 users active right now (1 members and 16 guests).
Tex_77, macsinsac, knifemaker3, craigrice, Brianh, Joe Hell

Board Statistics

Our members have made a total of 8.2k posts in 1.5k topics.
We currently have 5.8k members registered.
Please welcome our newest member, michaels1.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

22
Online

5.8k
Users

1.5k
Topics

8.2k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.