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Meatgistics - Walton's - Community

Cheese puffs as binder?

Scheduled Pinned Locked Moved General
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  • samspadeS Offline
    samspadeS Offline
    samspade Team Orange Masterbuilt Sous Vide Team Blue Power User
    wrote on last edited by samspade
    #1

    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?

    bocephusB lkrfletcherL Joe HellJ 3 Replies Last reply
    1
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to samspade 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 North Dakota
    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 Wisconsin Team Orange Regular Contributors
    wrote on last edited by
    #5

    or even to do a comparison of Cheetos and cheese curls

    1 Reply Last reply
    0
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to samspade 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.

    1 Reply Last reply
    2
  • ND MikeN Offline
    ND MikeN Offline
    ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota
    replied to lkrfletcher on last edited by
    #8

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

    1 Reply Last reply
    2
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to lkrfletcher on last edited by
    #9

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

    1 Reply Last reply
    0
  • 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
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to HerbcoFood on last edited by
    #11

    HerbcoFood good to know.

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    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-a*s 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 waltons.com youtube page at https://www.youtube.com/@waltonsinc

    ND MikeN 1 Reply Last reply
    3
  • ND MikeN Offline
    ND MikeN Offline
    ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota
    replied to Jonathon on last edited by
    #13

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

    1 Reply Last reply
    0
  • 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

    1 Reply Last reply
    1
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    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 waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    0
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    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

    1 Reply Last reply
    0
  • Ridley AcresR Offline
    Ridley AcresR Offline
    Ridley Acres Wisconsin Team Orange Regular Contributors
    replied to bocephus on last edited by
    #18

    bocephus ditto, lots of interesting discussion happening here

    bocephusB 1 Reply Last reply
    0
  • bocephusB Offline
    bocephusB Offline
    bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
    replied to Ridley Acres 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
    0
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to samspade 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!

    1 Reply Last reply
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