Cheese puffs as binder?
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I was eating some cheetos and noticed they were sticking to my teeth and got to wondering…
Is it possible to pulverize cheetos then add them to a sausage or franks to give it a cheese flavor and act as a binder? -
I was eating some cheetos and noticed they were sticking to my teeth and got to wondering…
Is it possible to pulverize cheetos then add them to a sausage or franks to give it a cheese flavor and act as a binder?samspade Now that is an interesting thought. Will be following ideas on this subject.
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Kids will love cheeto franks lol
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It would probably be worth a try on a small batch. Sounds interesting at least!
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or even to do a comparison of Cheetos and cheese curls
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I was eating some cheetos and noticed they were sticking to my teeth and got to wondering…
Is it possible to pulverize cheetos then add them to a sausage or franks to give it a cheese flavor and act as a binder?samspade On KETO, I use pork rinds as a binder for meatloaf and meatballs. Works great. I dont see why your idea wont work.
Life is a Garden - Dig it.
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lkrfletcher I just was reminded we used pork rinds as breading for fried chicken years ago.
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samspade On KETO, I use pork rinds as a binder for meatloaf and meatballs. Works great. I dont see why your idea wont work.
lkrfletcher that sounds good. I have been on a pork rind kick lately! Love those crunchy little buggers!
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samspade On KETO, I use pork rinds as a binder for meatloaf and meatballs. Works great. I dont see why your idea wont work.
lkrfletcher I’ll be trying this on a smoked meatloaf soon. Thanks for the idea.
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They also light on fire if you are in a pinch to start a fire.
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They also light on fire if you are in a pinch to start a fire.
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samspade johng and I made |Nacho-Cheese-Flavored-Jerky-Snack-Stick-Seasoning and added some cheese puffs instead of the binder yesterday. We are going to give it another shot today to figure out % of puff to meat but it took what is a mild good but slightly underwhelming snack stick seasoning and turned it into a kick-ass seasoning! Now, as a “BINDER” it might not have worked all that well, we will find out more today but for kicking up the taste, holy moly it was good!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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samspade johng and I made |Nacho-Cheese-Flavored-Jerky-Snack-Stick-Seasoning and added some cheese puffs instead of the binder yesterday. We are going to give it another shot today to figure out % of puff to meat but it took what is a mild good but slightly underwhelming snack stick seasoning and turned it into a kick-ass seasoning! Now, as a “BINDER” it might not have worked all that well, we will find out more today but for kicking up the taste, holy moly it was good!
Jonathon thats cool. I wondered if you wouldn’t experiment with it!
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Wow. I was hoping someone would try it. I cant stuff anything until my fridge gets here. The boss does not like the meat sitting overnight in her fridge. Please put the final % used when you get dialed in. Thanks #Jonathan
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We did batches of 1, 2.5 and 4% today so we will see what the best ratio is. I have a feeling the “binder” aspect of it isn’t going to work great. In the sample one we did yesterday there was some texture degradation with the added flavor.
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This is why I love coming to this site, would have never thought of cheetos in sausage or snack sticks. Now I am curious and will probably try it. Don’t normal put cheese in either.
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Yeah I could see how it might turn into a paste as the water and fat get worked in. Maybe crunchy cheetos broken up but still chunky LOL
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This is why I love coming to this site, would have never thought of cheetos in sausage or snack sticks. Now I am curious and will probably try it. Don’t normal put cheese in either.
bocephus ditto, lots of interesting discussion happening here
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bocephus ditto, lots of interesting discussion happening here
Ridley Acres I agree lots of interesting things and some are way out there but it keeps me thinking.
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I was eating some cheetos and noticed they were sticking to my teeth and got to wondering…
Is it possible to pulverize cheetos then add them to a sausage or franks to give it a cheese flavor and act as a binder?
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