Recommended cheese for Buffalo Snack Sticks
dahattok last edited by
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.
mswoody6.4 last edited by
@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?
@mcmillenbr Need some more details. 5 pound batch? How much water are you using? I have never had water run out.
I tried making snack sticks for the second time. This time I added citric acid for some tang. The mix never got sticky and when I stuffed the casing it was not smooth and the water seperated and ran out on the counter top. The meat was like little seperated lumps in the casings. After cooking, they tasted good, but the texture was like compressed saw dust.
Do you have a recipe to share?