<![CDATA[Hi Temp Cheese]]>Hey all,

I messed up!
I ordered some hi temp cheddar with my last seasoning shipment and forgot about it.
I left everything in the box, unopened and put it in my storage room. It sat for a couple weeks until last night. Is the cheese bad now, usable or should I just be safe and order more?

Thanks!

]]>https://waltonsdev.nodebb.com/topic/4762/hi-temp-cheeseRSS for NodeThu, 10 Sep 2026 21:45:02 GMTWed, 15 Dec 2021 18:29:32 GMT60<![CDATA[Reply to Hi Temp Cheese on Wed, 29 Dec 2021 17:19:20 GMT]]>calldoctoday agreed!! thanks

]]>https://waltonsdev.nodebb.com/post/63192https://waltonsdev.nodebb.com/post/63192Wed, 29 Dec 2021 17:19:20 GMT<![CDATA[Reply to Hi Temp Cheese on Wed, 29 Dec 2021 17:18:52 GMT]]>cdavis thank you

]]>https://waltonsdev.nodebb.com/post/63191https://waltonsdev.nodebb.com/post/63191Wed, 29 Dec 2021 17:18:52 GMT<![CDATA[Reply to Hi Temp Cheese on Wed, 29 Dec 2021 16:14:08 GMT]]>Tomg Practice makes perfect, but nothing wrong at all with yours, especially after it goes down through the gullet. There, taste & edibility is all that matters.

]]>https://waltonsdev.nodebb.com/post/63187https://waltonsdev.nodebb.com/post/63187Wed, 29 Dec 2021 16:14:08 GMT<![CDATA[Reply to Hi Temp Cheese on Wed, 29 Dec 2021 07:32:40 GMT]]>Tomg they look good to me and taste is what it’s all about. So congrats to you 👏

]]>https://waltonsdev.nodebb.com/post/63176https://waltonsdev.nodebb.com/post/63176Wed, 29 Dec 2021 07:32:40 GMT<![CDATA[Reply to Hi Temp Cheese on Tue, 28 Dec 2021 04:48:08 GMT]]>Jamieson22 thank you, I need to make more, and often so I can get my technique nailed down, love the taste and texture so practice, practice, practice, lol Thanks again

]]>https://waltonsdev.nodebb.com/post/63124https://waltonsdev.nodebb.com/post/63124Tue, 28 Dec 2021 04:48:08 GMT<![CDATA[Reply to Hi Temp Cheese on Tue, 28 Dec 2021 04:46:15 GMT]]>calldoctoday appreciate that, yep, taste was rock’n it!! thanks

]]>https://waltonsdev.nodebb.com/post/63123https://waltonsdev.nodebb.com/post/63123Tue, 28 Dec 2021 04:46:15 GMT<![CDATA[Reply to Hi Temp Cheese on Tue, 28 Dec 2021 04:19:23 GMT]]>Tomg I think those look fantastic. Nice work!

]]>https://waltonsdev.nodebb.com/post/63119https://waltonsdev.nodebb.com/post/63119Tue, 28 Dec 2021 04:19:23 GMT<![CDATA[Reply to Hi Temp Cheese on Tue, 28 Dec 2021 03:59:39 GMT]]>Tomg get the taste you like locked in. Presentation will come. Looks like you did a pretty darn good job.

]]>https://waltonsdev.nodebb.com/post/63113https://waltonsdev.nodebb.com/post/63113Tue, 28 Dec 2021 03:59:39 GMT<![CDATA[Reply to Hi Temp Cheese on Tue, 28 Dec 2021 01:14:53 GMT]]>Tomg You are very welcome!

]]>https://waltonsdev.nodebb.com/post/63101https://waltonsdev.nodebb.com/post/63101Tue, 28 Dec 2021 01:14:53 GMT<![CDATA[Reply to Hi Temp Cheese on Mon, 27 Dec 2021 17:52:25 GMT]]>Last time I did snack sticks I laid them out on racks in my Traeger, it’s not designed to run at the low temps for the cook cycle so I propped the door ajar at different heights to try and compensate. Didn’t work all that great, I think the temp sensor just kept trying to send more pellets to the burn pot cuz it thought the temp was too low so although good in theory, my attempt to get the temp lower really didn’t do too good. These ones I did in a small (probably too small) Masterbuilt upright electric smoker. Very easy to maintain the temps, only real issue was how much I could put in the smoker at a time, and I used dowel rods and angle aluminum to hang the snack sticks d
from. Had several of the continuous tube cased ones (maybe 35-40") rupture when I was trying to wrap them around the hanging rods, pretty sure I just had them stuffed too full and they just couldn’t take it. Other than that minor setback, everything worked pretty good. Guess I need to consider getting a bigger upright smoker though. Thanks for all the advice and coaching, really appreciate that.

]]>https://waltonsdev.nodebb.com/post/63083https://waltonsdev.nodebb.com/post/63083Mon, 27 Dec 2021 17:52:25 GMT<![CDATA[Reply to Hi Temp Cheese on Mon, 27 Dec 2021 17:42:19 GMT]]>kyle yep, it is. thanks

]]>https://waltonsdev.nodebb.com/post/63081https://waltonsdev.nodebb.com/post/63081Mon, 27 Dec 2021 17:42:19 GMT<![CDATA[Reply to Hi Temp Cheese on Mon, 27 Dec 2021 17:41:38 GMT]]>bocephus thanks

]]>https://waltonsdev.nodebb.com/post/63080https://waltonsdev.nodebb.com/post/63080Mon, 27 Dec 2021 17:41:38 GMT<![CDATA[Reply to Hi Temp Cheese on Mon, 27 Dec 2021 17:41:17 GMT]]>calldoctoday thanks, appreciate that

]]>https://waltonsdev.nodebb.com/post/63079https://waltonsdev.nodebb.com/post/63079Mon, 27 Dec 2021 17:41:17 GMT<![CDATA[Reply to Hi Temp Cheese on Mon, 27 Dec 2021 10:09:01 GMT]]>Tomg looks good. I agree, taste is most important

]]>https://waltonsdev.nodebb.com/post/63070https://waltonsdev.nodebb.com/post/63070Mon, 27 Dec 2021 10:09:01 GMT<![CDATA[Reply to Hi Temp Cheese on Mon, 27 Dec 2021 09:20:14 GMT]]>Tomg They both look good to me, nice job.

]]>https://waltonsdev.nodebb.com/post/63069https://waltonsdev.nodebb.com/post/63069Mon, 27 Dec 2021 09:20:14 GMT<![CDATA[Reply to Hi Temp Cheese on Mon, 27 Dec 2021 05:39:53 GMT]]>Tomg Well, how they taste is really all that matters. I say you did pretty darn good, regardless.

]]>https://waltonsdev.nodebb.com/post/63064https://waltonsdev.nodebb.com/post/63064Mon, 27 Dec 2021 05:39:53 GMT<![CDATA[Reply to Hi Temp Cheese on Mon, 27 Dec 2021 05:04:09 GMT]]>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.IMG_20211226_215058026_HDR.jpg

]]>https://waltonsdev.nodebb.com/post/63063https://waltonsdev.nodebb.com/post/63063Mon, 27 Dec 2021 05:04:09 GMT<![CDATA[Reply to Hi Temp Cheese on Mon, 27 Dec 2021 01:10:13 GMT]]>Tomg be sure to post some pictures if you get a chance. Sounds like you have going your way.

]]>https://waltonsdev.nodebb.com/post/63042https://waltonsdev.nodebb.com/post/63042Mon, 27 Dec 2021 01:10:13 GMT<![CDATA[Reply to Hi Temp Cheese on Sun, 26 Dec 2021 23:47:22 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/63038https://waltonsdev.nodebb.com/post/63038Sun, 26 Dec 2021 23:47:22 GMT<![CDATA[Reply to Hi Temp Cheese on Sun, 26 Dec 2021 00:12:29 GMT]]>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 🎅

]]>https://waltonsdev.nodebb.com/post/62995https://waltonsdev.nodebb.com/post/62995Sun, 26 Dec 2021 00:12:29 GMT<![CDATA[Reply to Hi Temp Cheese on Sat, 25 Dec 2021 21:27:21 GMT]]>mrobisr Fantastic!! Thank you very much, sure appreciate the reply, Merry Christmas

]]>https://waltonsdev.nodebb.com/post/62984https://waltonsdev.nodebb.com/post/62984Sat, 25 Dec 2021 21:27:21 GMT<![CDATA[Reply to Hi Temp Cheese on Sat, 25 Dec 2021 21:26:01 GMT]]>tomhancock Fantastic!! Thank you very much, sure appreciate the reply, Merry Christmas

]]>https://waltonsdev.nodebb.com/post/62983https://waltonsdev.nodebb.com/post/62983Sat, 25 Dec 2021 21:26:01 GMT<![CDATA[Reply to Hi Temp Cheese on Sat, 25 Dec 2021 21:23:58 GMT]]>Fantastic!! Thank you very much, sure appreciate the reply, Merry Christmas

]]>https://waltonsdev.nodebb.com/post/62982https://waltonsdev.nodebb.com/post/62982Sat, 25 Dec 2021 21:23:58 GMT<![CDATA[Reply to Hi Temp Cheese on Sat, 25 Dec 2021 19:57:21 GMT]]>mrobisr
152

]]>https://waltonsdev.nodebb.com/post/62968https://waltonsdev.nodebb.com/post/62968Sat, 25 Dec 2021 19:57:21 GMT