Cheese puffs as binder?
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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!
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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? -
Jonathon I think you should try some sticks with jalapeño cheetos and see how those do for flavor. I love those things!!!
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Or the fire hot red ones
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I was thinking the Flaming hot like samspade said but we might try a few more IF we can get the texture figured out. Right now, 2 or 2.5% of the weight seems to be the sweet spot but unless adding a bind significantly improves the texture I don’t think it is worth it. Now, it ABSOLUTELY bumps up the flavor of the |Nacho-Cheese-Flavored-Jerky-Snack-Stick-Seasoning but after they sit for a day or two the texture degrades further.
Getting ideas for tests is something we have done, this one was more cause I wanted johng to understand we want to try new and different things here BUT we’d love more suggestions like this, it is a lot of fun when you guys suggest things and then we go and try them and report back!
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Just a thought, since the texture is a problem with using cheetos, how about a regular binder and add seasoning from the nacho cheddar popcorn flavor shakers.
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Just a thought, since the texture is a problem with using cheetos, how about a regular binder and add seasoning from the nacho cheddar popcorn flavor shakers.
Grimpuppy What is the salt content of these shakers do you know? That is the only thing I would worry about if you were already using a mix from Waltons.
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Thanks Jonathan you guys have way more time and patience to try the ideas we come up with. Its slot harder when the prep and cook space is family sized.
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Ridley Acres I agree lots of interesting things and some are way out there but it keeps me thinking.
bocephus thinking is a good thing new ideas and thoughts are a good thing for everyone !
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bocephus thinking is a good thing new ideas and thoughts are a good thing for everyone !
craigrice I agree, and this community keeps me thinking all the time!
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Grimpuppy What is the salt content of these shakers do you know? That is the only thing I would worry about if you were already using a mix from Waltons.
bocephus said in Cheese puffs as binder?:
Grimpuppy What is the salt content of these shakers do you know? That is the only thing I would worry about if you were already using a mix from Waltons.
The shaker is 2.8 ounces. There is 100 mg of salt per serving x 100 servings in the shaker. That would be 10,000 mg of salt which equals 12.5% or .35 ounces of salt per shaker. I just happen to have one of the ranch and nacho cheese. That is what made me think of them.
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