Why Use Hi-Temp Cheese
Meat Hacks: Why Use Hi-Temp Cheese?
Learn why you should Use Hi-Temp Cheese with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Using Hi-Temp Cheese
Hi Temp cheese is specially processed to give it a very high melting point. This allows it to retain its shape through the cooking process when its stuffed into your Snack Stick, Bratwurst or Summer Sausage. If you tried to use normal cheese and mixed that in the cheese would melt and then leak out and either make a mess on your drip pan or be trapped between the casing and the meat where it would congeal. You would end up with a little of the taste but have large holes in your sausage where the cheese was before it melted.
As you can see we have some regular shredded cheese here in a pan along with some of our Hi-Temp Hot Pepper Cheese. The regular cheese starts melting fairly quickly whereas even at 200° the Hi-temp cheese retains its form meaning it will stay where it is supposed to be in the sausage. When you slice a sausage you made with hi-temp cheese you should see clearly defined, cubed pieces that give a great taste and a pleasing appearance to your product.
All of our hi-temp cheese is diced into 1/4 inch pieces so all you have to do is mix them in as you are mixing in your seasoning. The best way to store this kind of cheese is under 40 degrees Fahrenheit, you should get at least 60 days shelf life under these conditions or you can freeze it for longer term storage. The general usage for hi-temp cheese is 10% of the product weight, or 1 lb of cheese to every 10 lb of meat. Some people will want more than that and some will want less depending on the product being made and personal preferences, so the 10% is a good place to start and then you can experiment from there. Hi-Temp Cheddar, Hot Pepper Cheese, Mozzarella, Swiss Cheese and now Sriracha Cheese and Hi-Temp Ghost Pepper Cheese are all available at www.waltonsinc.com
So next time you are getting ready to make some Summer Sausage, Snack Sticks or any type of Sausage add some Hi-Temp cheese to give it a little extra taste.
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PK 100 Smokehouse
Terrapin Ridge Hot Pepper Jam
Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!
Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…
I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…
On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…
As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.
I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.
I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.
Thank You Sir: