How to prevent fine powder seasoning from making everyone sneeze/cough?
NDKoze last edited by
I have had this occur with Teriyaki Snack Stick Seasoning in the past and most recently with the Buffalo Bleu Cheese Snack Stick Seasoning.
After pouring the seasoning into our mixing bowl that we use to add the seasoning to our meat mixer the fine powder seasoning of the Buffalo Bleu Cheese and Teriyaki Snack Stick Seasonings just hangs in the air and everyone in the surrounding rooms start breathing this into their lungs and start sneezing and coughing.
What is the best way to prevent this?
I was thinking that we might just have to pour the seasoning in a mixing bowl and mix with the water and sure gel outside before bringing back inside. If anyone has any other suggestions, I would love to hear them.
@NDKoze Some of those seasoning blends do get really dusty, and they are really irritable if you breathe them in at all…
You definitely just want to be extremely gentle with them once you open the package. Applying moisture to the seasoning will definitely help contain the dustiness of it. Mixing it into the water and sure gel mixture you are adding may help and could be the answer. I always use a meat mixer, and it has a lid, so I carefully open the bag and dump the seasoning in gently, then quickly place the lid on the mixer. I never get absolutely 100% of it contained, but usually enough to stop me from having a sneezing fit.
We have a Butter Flavored Seasoning and Marinade that I use to inject a lot of different cuts of meat with, and this seasoning is exactly like your description and experience with the Buffalo Bleu Cheese Snack Stick Seasoning. Since I use it as an injection, I’m immediately opening and dumping it in a container of water to dissolve and mix, and that does prevent a lot of the seasoning dust cloud that would make you sneeze.
So, basically dump straight into a mixer with a lid or dump the seasoning package straight into water are the two things I’ve done.
If anyone has had better luck with another method, I’d love to hear any other success stories as well.
MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
Thanks for info.Tarp.
@tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.
As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!
I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
But we like it hotter than most people but it might not flavor it correctly.???
Will it BBQ? Smores!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!Prep Time
5 MinutesCook Time
Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.
Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.
We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.
We had our grill running at 450° and we let them cook for about 10 minutes.So, Will it BBQ?
I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!
So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder Hi-Temp Ghost Pepper Cheese
@mesbilawson That’s awesome, hope your next batch is as good as the first!
@jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!