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
@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?