Seasoning and Additives: 202 High Temp Cheese

Reply to Seasoning and Additives: 202 High Temp Cheese on Fri, 21 Feb 2020 21:28:21 GMT

Jonathon — Fri, 21 Feb 2020 21:28:21 GMT

@Sam-O That’s a matter of some debate! I know a deer processor who includes his seasoning and his water in his meatblocks weight, so like 20 lb of meat plus 3 lb of water and 2 lb of seasoning for a whole 25 lb batch and people do rave about his sausage but I have always gone with 25lb of meat and fat and anything that adds on to that is just added on. I have tried factoring in the water and seasoning/additives two times and I liked it less both times.

Reply to Seasoning and Additives: 202 High Temp Cheese on Thu, 20 Feb 2020 20:57:47 GMT

PapaSop — Thu, 20 Feb 2020 20:57:47 GMT

@Sam-O
I’ve never done that first option. Cheese, water and any additives are just extra. Cure and seasoning are based on the 25# meat block. Use of a binder may require even more water.

Reply to Seasoning and Additives: 202 High Temp Cheese on Thu, 20 Feb 2020 20:57:34 GMT

craigrice — Thu, 20 Feb 2020 20:57:34 GMT

the cure and additives are for the meat weight the water helps to distribute the seasoning and the additives as for the cheese it is an extra added at the end so I would use a 25 lb. meat block

Reply to Seasoning and Additives: 202 High Temp Cheese on Thu, 20 Feb 2020 20:43:35 GMT

Sam O. — Thu, 20 Feb 2020 20:43:35 GMT

When adding HI Temp cheese do you substitute some meat for the weight for the final yield?

Example if I want 25 pounds of brats and I use 2.5 pounds of cheese and add 2 pounds of water.

Do I use 20.5 pounds of meat? 20.5+2.5+2= 25 yield

Or do I use the 25 pounds of meat? 25+2.5+2= 29.5 yield

I have always done the first option and it turned out great but I don’t know if that effects the cure/additives…

Thanks!