Canning

What makes high temp cheese different from non high temp cheese? is it additives, fat content, just what?

TexLaw Hope I-10 did’t present too much of a problem. Just where do you live?

Jonathon thanks good news was it still sealed with the o-ring and worked. Sure this thread can include food you’ve bought.

BryanM Complete Bacon has Salt, Cane and Brown Sugar, Sodium Erythorbate (2.70%), Sodium Bicarbonate (1% Buffer), Sodium Nitrite (0.60%)

So, basically it is bacon cure with Erythorbate in it so you can inject and just hold overnight and go right to the smoker. Do you have an injectror?

pkzipper If you are only doing batches for a week or so then the cure wouldnt be necessary to extend the life of the product BUT cure also keeps the product safe during thre smoking process. If you arent going to add cure then you will need to cook them quicker, you can’t just slowly step it up. The good news is your dogs arent going to care about the texture and snap of the treats so you can just set your oven to 225 and go for it. Some fat will render out but thats okay.

alexkoelsche I dragged it through dry mix and then covered it with just enough water and let it sit for 12 hours. I think that’s what we did, but its been a long time and I can’t find the video! Id say like 90% sure

rberrell Yeah, good point, if you add it too early and the sauce is sugary it can burn and leave a bitter taste. Didnt know that grilled chicken wasnt bitter until my cousin made it for me when I was 17 or so cause my mom just lathered it on through the entire process.

Tex_77 Bravo good sir! I saw your message and ill get it handled. Does this have to be what we cooked always? What about what we bought? I mean, I paid someone to cook it for me! Just ordered some sushi from a place around here that is apparently pretty good and its all I can think about!

drbrown35801 What didn’t work well with it? Unless you have chambered machine vac bags and bacon can be an issue, especially if you are injecting or brining it. At the time we were doing the meatgistics university bacon stuff we didn’t have a large enough vac sealer to do an entire belly as the one in our test kitchen wasn’t there and the vp215 we were using wasn’t going to handle that. In all honesty though, zip lock bags will work about as well for dry cured as a vac bag would.

lkrogmann Yeah we need to know if it is Walton’s because that should not be happening with our cheese, I think it should keep its form to above 300 degrees. If it isn’t Walton’s cheese then easy fix is to switch.