Jonathon once you’ve blanched it to remove the surface acid it’ll bind better to the protein. If you run it back to the grinder you’re just going to cut another surface area and release more acid so it won’t bind as well
SOLVED Meat Loaf
Surg I have done this before. Sadly I don’t think the powder works terribly well for snack sticks. It just doesn’t seem to come through very strongly. It works well when added to marinades though so it should work, probably just have to hit a sweet spot with amount.
Also, that powder is crazy good on freshly buttered popcorn!
Oh man. That popcorn idea sounds great. How did I not think of that. The last adventurous popcorn thing I tried involved nutritional yeast and was actually decent.
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Surg we put nutritional yeast on our popcorn 🍿😋. We like it.
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner last edited by
I sprinkle a mix of jalapeno powder and powdered butter on popcorn
On powders in snack sticks and jerky I mix the powders, usually a mix of jalapeno, habanero and cayenne with my wet ingredients and let it bloom for a couple of hours or overnight before adding it in
When adding it directly into the mix it seems the flavor and heat come later and many gulp the bite down before it really hits