<![CDATA[Dehydrated meat stick with cheese]]>Hi ,Does anyone know if I can make round Jerky snake sticks in dehydrator.I make a ton of venison Jerky and want to add the high temp cheese to it.Will it work you think?

]]>https://waltonsdev.nodebb.com/topic/867/dehydrated-meat-stick-with-cheeseRSS for NodeThu, 10 Sep 2026 23:30:33 GMTSun, 25 Nov 2018 01:16:53 GMT60<![CDATA[Reply to Dehydrated meat stick with cheese on Mon, 26 Nov 2018 01:34:41 GMT]]>seth I made a batch a week ago out of pork loin , a honey jerky seasoning and Hi-Temp Swiss cheese in 19mm collagen casings. Came out great!

]]>https://waltonsdev.nodebb.com/post/2517https://waltonsdev.nodebb.com/post/2517Mon, 26 Nov 2018 01:34:41 GMT<![CDATA[Reply to Dehydrated meat stick with cheese on Sun, 25 Nov 2018 22:58:35 GMT]]>Hello,great thank you for your reply.Ive been making Jerky with Dydrator for 20 years and wanted to add something extra .I will stick with my Jerky and keep temp at 160 and add the cheese.Thank u very much
Seth

]]>https://waltonsdev.nodebb.com/post/2514https://waltonsdev.nodebb.com/post/2514Sun, 25 Nov 2018 22:58:35 GMT<![CDATA[Reply to Dehydrated meat stick with cheese on Sun, 25 Nov 2018 19:35:05 GMT]]>seth Are you wanting to use a casing or are you wanting to make an extruded jerky without any type of casing? Either way, you can do this, the issue is that you need a dehydrator that will be able to cook your product to 160. Dehydrating meat before killing off the harmful bacteria creates heat-resistant bacteria that can be a nightmare to try to kill.

My recommendation would be to follow the thermal processing instructions we listed here in the Snack Sticks if you are using a casing, and if you are not using a casing then follow the instructions for Jerky and then dehydrate it to the level you want!

]]>https://waltonsdev.nodebb.com/post/2510https://waltonsdev.nodebb.com/post/2510Sun, 25 Nov 2018 19:35:05 GMT