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
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.