I'm trying to figure out a way to create a food leather out of meat. I want this to be quite distinct from what I call "meat pasta" e.g. Chefsteps chicken noodles or Wylie Dufresnes Belachan Shrimp Sheets. I find that the techniques used for those recipes make a fantastic product that has spring and bounce sharing an affinity to the way gluten provides resistance and toothsomeness to pasta. But what I'm looking for is something that has the texture of fruit leather. E.g. modernist cuisines mango chili leather.
What I'm currently thinking is gelatin filtering some double stock and then hydrating a gelling agent in it. Before it sets, spread it on a silicone mat and then dehydrate it until it forms a malleable but not brittle sheet/leather.
The gelling agent I have in mind is pectin LM. Since the texture I want to achieve is similar to a fruit leather, pectin kinda makes sense and the added protein in LM should give it some snap and chew. Probably needs calcium to gel.
The inspiration for this comes from Iranian Lavashak. I want do one with meat that isn't cloyingly sweet but still has that characteristic malic acid like acidity that anyone who has had it would recognize.
Would love to know the forums thoughts. Have no idea if what I have in mind will even work.
