jboz51 5 lbs of cheese to 25 lb of meat! You do like it cheesy! That is Austin level of cheese madness, I like going with 2 lb per 25 lb batch, so you more than doubled what I would do. I wonder what that would be like with the ghost pepper cheese?
50/50 Fat to Lean Snack Stick
During the livestream someone asked what they could do to make a 50/50 snack stick that wouldn’t render out a ton of fat. We decided to pick up some pork butts, trim off fat and see what would happen. First, we used Sur Gel as a binder figuring the added protein from that would help us with protein extraction and therefore keep the fat bound and prevent it from rendering.
Then we mixed, and mixed and mixed and MIXED and stuffed into 19mm smoke collagen casings.
Happily, we had very little fat rendering out of the snack sticks during the smoking process! So, you can go up to at least 50/50 with fat IF you use a protein adding binder and mix it like your life depends on it!