Hi Temp Cheese
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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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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 They both look good to me, nice job.
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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.
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Tomg Well, how they taste is really all that matters. I say you did pretty darn good, regardless.
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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.
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