Hi Temp Cheese
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nyankez I was making summer sausage and found out that I had did the very same thing. Just as John said it had mold growing on it so it was a loss.
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mrobisr damn, that sucks because that cheese isn’t cheap. I just don’t want to get myself or anyone else sick. Venison isn’t just something easily replaced either.
nyankez said in Hi Temp Cheese:
mrobisr d**n, that sucks because that cheese isn’t cheap. I just don’t want to get myself or anyone else sick. Venison isn’t just something easily replaced either.
I completely agree on everything you said, lesson learned.
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I had some that was in shipping for about 12 days. When it got in it was fine. Nothing growing on it. Took a small taste, was good. Sealed the bag and tossed it in the fridge waiting for the next grind.
Ken1261 if it has no mold, smells, and taste good I would use it for sure.
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I just received 2 bags of Pepper Jack cheese and have never used this type of cheese before. Even before opening it the cheese has a strong sour smell to it kinda like blue cheese. It does not look moldy with no green on it. Question is does this type of cheese usually smell on the sour side? I usually only use high temp cheddar cheese.
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I just received 2 bags of Pepper Jack cheese and have never used this type of cheese before. Even before opening it the cheese has a strong sour smell to it kinda like blue cheese. It does not look moldy with no green on it. Question is does this type of cheese usually smell on the sour side? I usually only use high temp cheddar cheese.
mfrievalt I know that Jack cheese can have sour notes and get worse as they get older. I doesn’t seem to affect the flavor. I just used some cheese up today that was get the sour smell. Jack cheese is hard to tell when it starts to mold as well since it develops a white mold, what it will do is stick together pretty tightly.
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Hey, is it possible to use a “local purchase” hard cheese in sausage or snack sticks? Something like an aged cheddar or another hard cheese versus the high temp stuff? Spaced out buying the high temp and want to make snack sticks tomorrow, thanks.
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Hey, is it possible to use a “local purchase” hard cheese in sausage or snack sticks? Something like an aged cheddar or another hard cheese versus the high temp stuff? Spaced out buying the high temp and want to make snack sticks tomorrow, thanks.
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Tomg i think you need to use a hi temp cheese so it will hold its texture and not melt out during the smoke.
nyankez I’m certain you’re right, that’s kinda why high temp cheese was created, lol, I was just hopeful I might be able to pull it off. Don’t want to screw the batch up though so I will make the sticks without cheese and try to remember to get some with my next order, thanks.
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nyankez I’m certain you’re right, that’s kinda why high temp cheese was created, lol, I was just hopeful I might be able to pull it off. Don’t want to screw the batch up though so I will make the sticks without cheese and try to remember to get some with my next order, thanks.
Tomg I have personally never done it. There are folks on this site who have. If you need it before you can get it from Walton’s, check around at specialty shops in your area. Occasionally I pick up high temp cheese at a Amish/Mennonite store that has a great cheese selection and seasoning for sausage making.
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Tomg I have personally never done it. There are folks on this site who have. If you need it before you can get it from Walton’s, check around at specialty shops in your area. Occasionally I pick up high temp cheese at a Amish/Mennonite store that has a great cheese selection and seasoning for sausage making.
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Hey, is it possible to use a “local purchase” hard cheese in sausage or snack sticks? Something like an aged cheddar or another hard cheese versus the high temp stuff? Spaced out buying the high temp and want to make snack sticks tomorrow, thanks.
Tomg I buy all my hi temp cheese local. You just have to ask at the butcher dept for it. All the mom and pop meat stores have it and even our big chain store has it. At least at our stores, they like you to buy 5 pound bag so they don’t have to open one. I got some hi temp cheddar, pepper jack and blue a couple weeks ago, $4.99 a pound
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Tomg said in Hi Temp Cheese:
GWG8541 Never thought of finding it local, thanks, I’ll see what might be available.
Just this week found a local Mennonite supplier of meat processing supplies. Was given a catalog by a co-worker. Been comparing prices. They carry the Excaliber seasonings but some names were changed. For instance, Sure gel is called cure gel. Prices are all within reason to Walton’s except for the tubed casings. Much cheaper. Hmm.
This won’t stop me from buying here but will check it out. -
Tomg said in Hi Temp Cheese:
GWG8541 Never thought of finding it local, thanks, I’ll see what might be available.
Just this week found a local Mennonite supplier of meat processing supplies. Was given a catalog by a co-worker. Been comparing prices. They carry the Excaliber seasonings but some names were changed. For instance, Sure gel is called cure gel. Prices are all within reason to Walton’s except for the tubed casings. Much cheaper. Hmm.
This won’t stop me from buying here but will check it out. -
Tomg I buy all my hi temp cheese local. You just have to ask at the butcher dept for it. All the mom and pop meat stores have it and even our big chain store has it. At least at our stores, they like you to buy 5 pound bag so they don’t have to open one. I got some hi temp cheddar, pepper jack and blue a couple weeks ago, $4.99 a pound
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Not sure anyone is on here today (Merry Christmas by the way) but do I add the smoked meat stabilizer at the end of mixing like the ECA? Want to try it instead of the ECA, thanks
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Tomg i think you need to use a hi temp cheese so it will hold its texture and not melt out during the smoke.
nyankez
I make roughly 500# of snack sticks a year and have never used hi temp cheese. Straight up sharp cheddar works just fine, and is much cheaper. -
nyankez
I make roughly 500# of snack sticks a year and have never used hi temp cheese. Straight up sharp cheddar works just fine, and is much cheaper.tomhancock said in Hi Temp Cheese:
nyankez
I make roughly 500# of snack sticks a year and have never used hi temp cheese. Straight up sharp cheddar works just fine, and is much cheaper.Now you have me wanting to try it. What internal temp to you bring your sticks to?
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tomhancock said in Hi Temp Cheese:
nyankez
I make roughly 500# of snack sticks a year and have never used hi temp cheese. Straight up sharp cheddar works just fine, and is much cheaper.Now you have me wanting to try it. What internal temp to you bring your sticks to?
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