Ali and I found out we had some leftover cheesecake and smoked salmon that we had no plans for. So we immediately started thinking of ways that we could eat it for “work” purposes. We decided to form the cheesecake into ovals and then roll them in seasoning and top it with the smoked salmon! Salmon and Cream Cheese go together so why not this?
Our thought process was that the Cinnamon Toast would go so well with the cheesecake that the salmon would hardly even enter into it. We were right, this was by far the best one. The sweetness of the Cinnamon Toast Shake and the Cheesecake went together perfectly and the Salmon added a nice texture and a faint after taste.
The Wild Game was pretty good in my opinion and Ali somewhat agreed, I may or may not have made her put on too much seasoning in my enthusiasm for this. The Sugar from the Wild Game helped a lot but even I will admit that with both the salt from that and the salmon overpowered the cheesecake.
Next was the Garlic Romano and while I do like this seasoning it was not very good for this purpose. We thought the Garlic would bring out the cream cheese in the cheesecake but we were wrong, very wrong! If you want to try something great with this seasoning make some popcorn, melt some butter on it and then sprinkle this on top, it’s amazing.
Looking back at it I should have seen this one coming, I didn’t though because Butter Garlic Rub has never let us down! This was a bad use for a great seasoning. Want to make some chicken, veggies, pork or anything else on the grill? Use this seasoning, do NOT mix it with cheesecake though…seems so obvious looking back it!
Ready to Eat!
That’s a great question but a difficult one to answer! Usually, Worcestershire Sauce will have a pH of 3.6 - 4.1 while Soy Sauce has 4.4 - 5.4. Negative pH (below 7) can cause denaturing in your meat and if you have something like the 3.6 (low range of the Worcestershire Sauce) it can cause issues even when added in smaller amounts.
If you look at the ingredients in Mandarin Teriyaki Snack Stick or Sweet Teriyaki Jerky (you can do this by scrolling down and then clicking on “Additional Info” button) you will see Soy Sauce as an ingredient, so it can absolutely be added, it just needs to be in the correct amount. This is a major reason that we recommend prepackaged seasonings, your at home recipe can be wonderful but it also has the potential to destroy your products.
So, if you are going to experiment with Sauces with a negative pH then my advice is to start at very low concentrations and work your way up till you find a good amount that provides the taste you are looking for and does not negatively affect your finished product.
Anyone else have any suggestions?
Does soy sauce denature the meat like worcestershire sauce or is it ok to use in a meat stick?
Try it on just smoke. That should work fine.
I have tried a TF 34MM processed casing I got from Quality Casings. A 32MM HF and a 30MM TF, both clear processed, I got from Mar-Co Sales. Devro Is the brand I have now. I have been hanging them. the 30MM has been the best but still tougher than I want. Ideally I want a 32MM processed casing for my brats. Does Walton’s send out samples? I do have to order some other items.
Thank you for your suggestions. I will try a couple of ideas your suggestions have given me.