lkrogmann Trying the Walton’s certainly is worth a shot. I’ve also used the Swiss and had no problems with it at all (it was not frozen when it went in).
High temp cheese
Hi again folks. One more question with venison sticks. How much high temp cheese should you add per 25 lb batch? THANK YOU
JohnnyR typical is 1 pound of cheese for a 10lb meat block. So for 25lbs would be 2.5lbs of high temp cheese. However it is personal preference, i personally dont like much cheese in it so i cut those cheese amounts in half.
As much as you like! No limits.
I go for 8oz per 3lbs. It’ all preference.
cheese should be considered a flavoring as any thing else and it is subject to your taste