pizza pepperoni

[dorsets21]

i,m trying to make a pizza pepperoni. i have got the taste right but am have trouble with the fact if you bend it or handle wrong it falls to pieces what can i do to stop this happaning? am make them in fiberios casing then peeling

salt
paprika
cure
hot chyenne
garlic
anise
skimmed milk
culture
do i need to up liquid or add soming else

[grisell]

Do you work the filling thoroughly before stuffing? And what is the milk for? With liquid in the recipe you will usually need an absorbant such as rusk, potato flour etc. Otherwise, it will happen exactly what you describe. So the answer is more like the opposite: skip the liquid or use an emulsifier; keep the filling ice cold and work until emusified. Personally, I would skip the filler and liquid and go 100% meat.

[wheels]

If the skimmed milk is dried (NFDM) it's used as protein in it's own right, not (necessarily) in combination with a filler.

Phil

[grisell]

Fair enough, but I still wonder what it's there for.

[dorsets21]

i add liquid to get the moister up as to stop drying out as it being cooked on the pizza the fat is around 20%

[wheels]

In this case it's use is likely to be as food for the culture - other uses include binding water.

Phil

Note: Crossed with OP's post.

[dorsets21]

as a filler can i use rice flour as i do in my sasauges 2g per # will this fix the falling apart thing as i hate using anything soy base also can i use xanthum gum

[SausageBoy]

as a filler can i use rice flour as i do in my sasauges 1g per # will this fix the falling apart thing as i hate using anything soy base also can i use xanthum gum

Sounds like you're not getting a proper bind.
Xanthan will likely make the problem worse.

[wheels]

Perhaps put the recipe up, if it's not from a book - if so can you tell us which one. It would be easier to comment with the full details.

Phil

[dorsets21]

per kg
salt 10.5g
paprika 6g
cure 2.5g
chyenne hot 3g
garlic 1.4g
anise ground 5g
1/2 cup powdered milk
180ml water
it kind of a rework of pizza pepperoi from warren andersons book making sausage