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.
If I made summer sausage and meat sticks and they have been cured, smoked and vacuum packed do I need to refrigerate them.
@Joe-Hell awesome thank you
My two cents worth… That first steak I ever did using Sous Vide was undoubtedly the most evenly cooked steak throughout that I’ve ever done. No over or under cooked spots. Also the most tender. Perhaps preferring the reverse sear just eliminates the extra time to do the Sous Vide. Not having one and heating water on the stove is just to worky for me. Extra planning you know. I’m going to try again with two steaks as Joe did. Hard to remember the texture between them. I do feel you get a better sear using the reverse because I’ll pull it at a lower temp and direct cook a bit longer.
As far as texture goes…Who the H… doesn’t like mashed potatoes! Actually one of my co-workers. He also hates pork so he don’t count. LOL
Personally, the texture of squash kills me…can’t do it!