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?
I am currently using a small scale jerky gun from RedHead to shoot jerky, until I can afford the equipment here. Will the sausage stuffing tubes and meat stick tube fit the RedHead or Jerky Cannon gun?
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???