Jonathon thanks I didn’t know if it already had it in it
Seasoning and Additives: 202 High Temp Cheese
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.
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.
When adding HI Temp cheese do you substitute some meat for the weight for the final yield?
Example if I want 25 pounds of brats and I use 2.5 pounds of cheese and add 2 pounds of water.
Do I use 20.5 pounds of meat? 20.5+2.5+2= 25 yield
Or do I use the 25 pounds of meat? 25+2.5+2= 29.5 yield
I have always done the first option and it turned out great but I don’t know if that effects the cure/additives…
the cure and additives are for the meat weight the water helps to distribute the seasoning and the additives as for the cheese it is an extra added at the end so I would use a 25 lb. meat block
I’ve never done that first option. Cheese, water and any additives are just extra. Cure and seasoning are based on the 25# meat block. Use of a binder may require even more water.
Sam O. That’s a matter of some debate! I know a deer processor who includes his seasoning and his water in his meatblocks weight, so like 20 lb of meat plus 3 lb of water and 2 lb of seasoning for a whole 25 lb batch and people do rave about his sausage but I have always gone with 25lb of meat and fat and anything that adds on to that is just added on. I have tried factoring in the water and seasoning/additives two times and I liked it less both times.