@Bhouin1086 I grew ghost peppers and Chile peppers, dried them and ground them up in the wifes coffee grinder( not recommended if your going to grind coffee again I found out later the hard way). Anyway, I add a table spoon to 25# of meat. i find it much easier to do it that way. It mixes in better and more even flavor

@Bhouin1086 We have done this with both completely broken down and “gluing” smaller pieces together https://meatgistics.waltonsinc.com/topic/1508/deli-meat-201-restructuring-smaller-cuts It comes out surprisingly good either way but I think I preferred when we broke it all the way down. Absolutely use a binder and cold phosphate, the cold phosphate will raise the pH and shorten shelf life but it will vastly improve the moisture retention and allow you to slice it thinner without it getting crumbly.

@Dave-R For the time being we will not be getting anymore High-Temp Bleu Cheese, sorry! As for doing the tests I was happy to do it, it allowed us to get what happens when acid is introduced to meat on video! It was interesting to see and we will be using it in future videos!

@Bhouin1086 OK I will have to try those thank you

@deplorablenc1 yes sir!!!