Seasonings and Additives
Seasoning & Additives: 202 High Temp Cheese
Attend this intermediate level class from Meatgistics University by watching the video, reading the article and post any questions you have!Why Use High Temp Cheese?
Cheese is a great addition to meat snacks like Snack Sticks, Bratwurst or Summer Sausage. The advantage of Hi Temp Cheese over other cheeses is that it is designed to hold its form through the cooking process. It’s important to remember that Hi-Temp Cheese is still cheese, it is just processed in a different way. So, it needs to be stored in a fridge under 40°, if it is stored like that it will have a shelf life of 60 days but it can be frozen to extend that to 12-18 months. Hi-Temp Cheese will hold its form when heated up to 400°, most cheeses start melting between 130 to 180 degrees.Recommended Amount
Walton’s recommends that you use 1 lb of the high temp cheese of your choice to 10 lb of meat. Some like it cheesier some not so cheesy but 1 -10 lb is a good starting point. These are cut into 1/4 inch chunks so they will fit through almost any stuffing tube, meaning you can use them in even the smaller sized snack sticks.Choosing The Right Cheese
A couple of words on choosing the right cheese, if you are making something with a subtle or classic taste you are probably better off choosing the Cheddar, Swiss or Mozzarella. If you are making something with a stronger taste then you might want to try the hot pepper or the ghost pepper. Now, an important note about the Ghost Pepper, this is not like the hot pepper cheese that just has a little pepper taste, this stuff has a lot of heat behind it! We carry Hi-Temp Cheddar, Hot Pepper, Swiss, Mozzarella, and Ghost Pepper Cheese and they all come in 1 or 5 lb bags.Shop waltonsinc.com for High Temp Cheese Shop waltonsinc.com for Additives
@jonathon I wanted to try your hot dog seasoning,I watched the video on that snd he recommended adding a few other things,what are they for? And can I buy a smaller amount of the clear casings?
![0_1551129791442_w-1100x1100.jpg](Uploading 100%)Seasoning & Additives: 201 Deer and Wild Game Rinse
Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!Why Use Deer & Wild Game Rinse?
You might be way out in the field or you might want to take your big old buck for someone else to see before you begin processing it. While this isn’t always going to cause issues you are giving harmful bacteria more time to grow during this stage. In the field it can be difficult to control your environment, one thing that you can do to slow the growth of bacteria and mold is to lower the pH of the carcass. Acidic environments make it harder for most bacteria to survive or at least slows their rate of growthHow it Works
Aside from Citric Acid which is used to achieve a lower pH, it also has Sodium benzoate which is bacteriostatic and fungistatic, so it is a chemical agent that helps stop the growth of bacteria and fungus. It also has Sodium Bisulfite which actually can help prevent oxidation, so your meat will not brown as quickly.Inexpensive Cost
Deer & Wild Game Rinse is inexpensive, you mix 8 oz to a gallon of water, so you will have a gallon of spray for around $3.50. If you premix a batch of this in a squirt bottle you can give yourself an extra level of protection by spraying the carcass everywhere, paying special attention to the area around the wound. For a 32 oz bottle like this one, you would need to mix in 2 oz of the Deer and Wild Game Rinse to get the correct concentration.Differences With & Without Rinse
I know people who think they can look at a piece of meat and tell whether it is spoiling or not. While there might occasionally be some visual cues, very often there aren’t any. I sprayed one of these pieces of meat with the deer and wild game and the other I sprayed nothing on. Then I used a vacuum bag and sealed them but did not pull a vacuum on them.Shop waltonsinc.com for Deer & Wild Game Rinse Shop waltonsinc.com for Additives
At this point, these have been sitting out at room temperature for 2 weeks in a sealed bag. And as you can see they aren’t showing any extreme signs of having spoiled, no major discoloring or mold growth. One thing you can see on the meat we did not spray is some white slimy stuff growing on it. The meat we did spray with deer and wild game rinse does not look slimy and doesn’t appear to be growing any mold on it.