<![CDATA[pepperoni unit with a little ghost pepper cheese?]]>I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
But we like it hotter than most people but it might not flavor it correctly.???

]]>https://waltonsdev.nodebb.com/topic/675/pepperoni-unit-with-a-little-ghost-pepper-cheeseRSS for NodeSun, 20 Sep 2026 23:02:24 GMTFri, 17 Aug 2018 21:08:21 GMT60<![CDATA[Reply to pepperoni unit with a little ghost pepper cheese? on Fri, 17 Aug 2018 23:25:48 GMT]]>MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
Thanks for info.Tarp.

]]>https://waltonsdev.nodebb.com/post/1922https://waltonsdev.nodebb.com/post/1922Fri, 17 Aug 2018 23:25:48 GMT<![CDATA[Reply to pepperoni unit with a little ghost pepper cheese? on Fri, 17 Aug 2018 21:30:21 GMT]]>tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.

As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!

]]>https://waltonsdev.nodebb.com/post/1921https://waltonsdev.nodebb.com/post/1921Fri, 17 Aug 2018 21:30:21 GMT