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? -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to samspade on last edited by
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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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to samspade on last edited by
samspade On KETO, I use pork rinds as a binder for meatloaf and meatballs. Works great. I dont see why your idea wont work.
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lkrfletcher I just was reminded we used pork rinds as breading for fried chicken years ago.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to lkrfletcher on last edited by
lkrfletcher that sounds good. I have been on a pork rind kick lately! Love those crunchy little buggers!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to lkrfletcher on last edited by
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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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to HerbcoFood on last edited by
HerbcoFood good to know.
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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-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
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to Jonathon on last edited by
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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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
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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bocephus ditto, lots of interesting discussion happening here
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Ridley Acres on last edited by
Ridley Acres I agree lots of interesting things and some are way out there but it keeps me thinking.
