<![CDATA[Pepperoni question]]>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??

]]>https://waltonsdev.nodebb.com/topic/3060/pepperoni-questionRSS for NodeMon, 14 Sep 2026 23:20:36 GMTFri, 11 Dec 2020 16:49:12 GMT60<![CDATA[Reply to Pepperoni question on Fri, 11 Dec 2020 20:05:48 GMT]]>glen I use powdered milk all the time. Better than nothing because I always forget the gel when I order goodies.

]]>https://waltonsdev.nodebb.com/post/26280https://waltonsdev.nodebb.com/post/26280Fri, 11 Dec 2020 20:05:48 GMT<![CDATA[Reply to Pepperoni question on Fri, 11 Dec 2020 18:05:50 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/26277https://waltonsdev.nodebb.com/post/26277Fri, 11 Dec 2020 18:05:50 GMT<![CDATA[Reply to Pepperoni question on Fri, 11 Dec 2020 17:51:13 GMT]]>lkrfletcher It’ll be fine, just make sure you mix well and get good protein extraction and you’ll be good.

]]>https://waltonsdev.nodebb.com/post/26275https://waltonsdev.nodebb.com/post/26275Fri, 11 Dec 2020 17:51:13 GMT