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  5. Cheese puffs as binder?

Cheese puffs as binder?

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  • samspadeS samspade

    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?

    B Offline
    B Offline
    bocephus
    Team Orange Power User Canning Masterbuilt Veteran
    wrote on last edited by
    #2

    samspade Now that is an interesting thought. Will be following ideas on this subject.

    1 Reply Last reply
    0
    • T Offline
      T Offline
      tarp
      Regular Contributors
      wrote on last edited by
      #3

      Kids will love cheeto franks lol

      GT

      1 Reply Last reply
      0
      • ND MikeN Offline
        ND MikeN Offline
        ND Mike
        Big Green Egg Team Blue Regular Contributors Cast Iron Power User
        wrote on last edited by
        #4

        It would probably be worth a try on a small batch. Sounds interesting at least!

        1 Reply Last reply
        1
        • Ridley AcresR Offline
          Ridley AcresR Offline
          Ridley Acres
          Regular Contributors
          wrote on last edited by
          #5

          or even to do a comparison of Cheetos and cheese curls

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          • samspadeS samspade

            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?

            lkrfletcherL Offline
            lkrfletcherL Offline
            lkrfletcher
            Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
            wrote on last edited by
            #6

            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.

            ND MikeN cdavisC 2 Replies Last reply
            1
            • samspadeS Offline
              samspadeS Offline
              samspade
              Team Orange Masterbuilt Sous Vide Team Blue Power User
              wrote on last edited by
              #7

              lkrfletcher I just was reminded we used pork rinds as breading for fried chicken years ago.

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              • lkrfletcherL lkrfletcher

                samspade On KETO, I use pork rinds as a binder for meatloaf and meatballs. Works great. I dont see why your idea wont work.

                ND MikeN Offline
                ND MikeN Offline
                ND Mike
                Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                wrote on last edited by
                #8

                lkrfletcher that sounds good. I have been on a pork rind kick lately! Love those crunchy little buggers!

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                • lkrfletcherL lkrfletcher

                  samspade On KETO, I use pork rinds as a binder for meatloaf and meatballs. Works great. I dont see why your idea wont work.

                  cdavisC Offline
                  cdavisC Offline
                  cdavis
                  Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                  wrote on last edited by
                  #9

                  lkrfletcher I’ll be trying this on a smoked meatloaf soon. Thanks for the idea.

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                  • HerbcoFoodH Offline
                    HerbcoFoodH Offline
                    HerbcoFood
                    Regular Contributors Team Orange Sous Vide
                    wrote on last edited by
                    #10

                    They also light on fire if you are in a pinch to start a fire.

                    cdavisC 1 Reply Last reply
                    1
                    • HerbcoFoodH HerbcoFood

                      They also light on fire if you are in a pinch to start a fire.

                      cdavisC Offline
                      cdavisC Offline
                      cdavis
                      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                      wrote on last edited by
                      #11

                      HerbcoFood good to know.

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                      • JonathonJ Offline
                        JonathonJ Offline
                        Jonathon
                        Team Blue Admin Walton's Employee Power User
                        wrote on last edited by
                        #12

                        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

                        ND MikeN 1 Reply Last reply
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                        • JonathonJ Jonathon

                          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!

                          ND MikeN Offline
                          ND MikeN Offline
                          ND Mike
                          Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                          wrote on last edited by
                          #13

                          Jonathon thats cool. I wondered if you wouldn’t experiment with it!

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                          • samspadeS Offline
                            samspadeS Offline
                            samspade
                            Team Orange Masterbuilt Sous Vide Team Blue Power User
                            wrote on last edited by samspade
                            #14

                            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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                            • JonathonJ Offline
                              JonathonJ Offline
                              Jonathon
                              Team Blue Admin Walton's Employee Power User
                              wrote on last edited by Jonathon
                              #15

                              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.

                              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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                              • B Offline
                                B Offline
                                bocephus
                                Team Orange Power User Canning Masterbuilt Veteran
                                wrote on last edited by
                                #16

                                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.

                                Ridley AcresR 1 Reply Last reply
                                1
                                • samspadeS Offline
                                  samspadeS Offline
                                  samspade
                                  Team Orange Masterbuilt Sous Vide Team Blue Power User
                                  wrote on last edited by samspade
                                  #17

                                  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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                                  • B bocephus

                                    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.

                                    Ridley AcresR Offline
                                    Ridley AcresR Offline
                                    Ridley Acres
                                    Regular Contributors
                                    wrote on last edited by
                                    #18

                                    bocephus ditto, lots of interesting discussion happening here

                                    B 1 Reply Last reply
                                    0
                                    • Ridley AcresR Ridley Acres

                                      bocephus ditto, lots of interesting discussion happening here

                                      B Offline
                                      B Offline
                                      bocephus
                                      Team Orange Power User Canning Masterbuilt Veteran
                                      wrote on last edited by
                                      #19

                                      Ridley Acres I agree lots of interesting things and some are way out there but it keeps me thinking.

                                      craigriceC 1 Reply Last reply
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                                      • samspadeS samspade

                                        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?

                                        Joe HellJ Offline
                                        Joe HellJ Offline
                                        Joe Hell
                                        Team Blue
                                        wrote on last edited by
                                        #20

                                        samspade hmmm…I can’t see how it wouldn’t work. I wouldn’t rely on that for all of the flavor component but if ground into a fresh brat it would certainly work. Be sure to add some high temp cheddar!

                                        Better Living Through BBQ!

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                                        • ND MikeN Offline
                                          ND MikeN Offline
                                          ND Mike
                                          Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                                          wrote on last edited by ND Mike
                                          #21

                                          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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