Hi Temp Cheese
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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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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. -
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
Tomg just add it to your meat block at the same time you add your seasoning. Just don’t try to dissolve it in water. Just sprinkle it over the meat and mix. Hope this helps. Merry Christmas
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Tomg just add it to your meat block at the same time you add your seasoning. Just don’t try to dissolve it in water. Just sprinkle it over the meat and mix. Hope this helps. Merry Christmas
cdavis Any and all advice or coaching helps, appreciate your response and that’s exactly how I did it, they’re on the smoker now. Did overstuff some of them I’m pretty sure, had some case ruptures as I was getting them on the dowel rods I use in my smoker, oh well, hopefully I get some good product out of this batch. Thanks again
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cdavis Any and all advice or coaching helps, appreciate your response and that’s exactly how I did it, they’re on the smoker now. Did overstuff some of them I’m pretty sure, had some case ruptures as I was getting them on the dowel rods I use in my smoker, oh well, hopefully I get some good product out of this batch. Thanks again
Tomg be sure to post some pictures if you get a chance. Sounds like you have going your way.
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Tomg be sure to post some pictures if you get a chance. Sounds like you have going your way.
cdavis here’s the first batch, not the best looking but taste is very good. Did some in a continuous casing, ones on the right were twisted and tied about 6". The twisted and tied take longer to get step up but seems to do better for me, no split casing on them.
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cdavis here’s the first batch, not the best looking but taste is very good. Did some in a continuous casing, ones on the right were twisted and tied about 6". The twisted and tied take longer to get step up but seems to do better for me, no split casing on them.
Tomg Well, how they taste is really all that matters. I say you did pretty darn good, regardless.
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