dwald23 I really like Encapsulated Citric Acid because I want a cure accelerator and I like the tang it adds to the taste. If you like a tang I’d 100% recommend it, if you don’t then I wouldn’t. Just remember to add the ECA last when mixing (last 60 seconds) and make sure your sausage gets and stays above 130 for at least a full 60 minutes to let the entire coating dissolve.
Recommended cheese for Buffalo Snack Sticks
I notice you don’t sell High Temp Bleu cheese. What type of cheese do you recommend using in your Buffalo Snack Sticks.
dahattok It’s a total personal preference but I like Mozzarella High Temp Cheese with something like Buffalo. Now, another option, if you like heat, is the Ghost Pepper Cheese. It has a really good taste with a LOT of heat. I’d recommend you taste test a small piece of it before determining how much you want to put in though.
Jonathon I also
found that crumbles such as goat, feta, gorganzola, and bleu cheeses mixed in with the meat along with whatever seasonings you like does a really nice job. You can also try some of the harder cheeses like assiago parmasan, or romano grated and mixed in
mswoody6.4 Does the cheese tend to melt when you are cooking your snack sticks? That has been a problem for me in the past if I don’t use a high temp cheese, it melts out and leaves a cavity within my stick. I’m specifically wondering about the harder cheeses, if they maybe wouldn’t melt as much?