Hi-Temp Cheese Turns "Liquidy"
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My family has been making homemade venison/pork summer sausage for years. However, we have problems with the hi-temp cheese turning to a liquid-like state. We smoke to 155 degrees, water bath, let hang to dry, and then vaccuum pack to freeze. When we thaw out a stick with cheese it turns to that liquid mush inside. Flavor is good, but the look and texture are nasty.
Any ideas why the cheese doesn’t hold its cheesy texture?
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Where are you getting your cheese from?
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lkrogmann Yeah we need to know if it is Walton’s because that should not be happening with our cheese, I think it should keep its form to above 300 degrees. If it isn’t Walton’s cheese then easy fix is to switch.
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What makes high temp cheese different from non high temp cheese? is it additives, fat content, just what?
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We get the cheese from a local butcher shop. I’m not sure what brand it is. It’s in my dad’s freezer right now, so I can’t check it. I’m pretty sure it’s not Walton’s cheese though.
Would the texture have a tendency to change when we thaw the sausage out after freezing it? Also, when making the sausage, we take the cheese from the freezer and mix it in. Maybe mixing in frozen cheese has something to do with it?
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We get the cheese from a local butcher shop. I’m not sure what brand it is. It’s in my dad’s freezer right now, so I can’t check it. I’m pretty sure it’s not Walton’s cheese though.
Would the texture have a tendency to change when we thaw the sausage out after freezing it? Also, when making the sausage, we take the cheese from the freezer and mix it in. Maybe mixing in frozen cheese has something to do with it?
lkrogmann said in Hi-Temp Cheese Turns "Liquidy":
Also, when making the sausage, we take the cheese from the freezer and mix it in. Maybe mixing in frozen cheese has something to do with it?
That’s what I did with the Walton’s high temp ghost pepper cheese, and it turned out just fine. In fact, I plan on doing the same thing from now on. The cheese mixed better (since I could bust up the clumps before mixing), and I liked another way to keep things cold.
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lkrogmann Yeah, I actually try to plan things so the cheese is still frozen when it goes in, so that shouldn’t be part of the issue. It could be that whoever your butcher store is getting their cheese from is not sending actual hi-temp cheese but I sort of doubt that. Now, if you are cooking brats or something else at a really high temp then it can liquify and run but 155 shouldn’t be anywhere near hot enough.
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lkrogmann Trying the Walton’s certainly is worth a shot. I’ve also used the Swiss and had no problems with it at all (it was not frozen when it went in).
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