High Temp Cheese
Today is the first I’ve ever heard of high temp cheese! How exactly is it different than regular?
Can it be used in venison snack stix and/or venison summer sausage? I want to put jalapeno in both, too!
The high temp cheese is essentially a processed cheese with a higher melting point than your standard store bought variety. Normal cheese would essentially turn into oil before your sausage comes to a safe eating temperature. This would leave voids in the sausage and would be overly greasy. The high temp cheese would work just fine in snack sticks and summer sausage as well as any fresh sausage. I highly recommend it.
erich52 last edited by
@mtnjim just remember to add your high temp cheese toward the tail end of your mixing process. If you are using any type of mixer with metal blades put your cheese in for about the last minute or two of mixing. This will allow for your cheese to maintain its shape and texture as opposed to being broken down into a finer product throughout the mixing process. I highly recommend the high temp cheeses in all of the flavors! Happy snack stick making.
@erich52 Good tip!!!
@erich52 Good point on when to add the cheese, this cheese is high temp but it is still cheese and if you mix it too long it will smear and ruin your product!
We put the ghost pepper cheese and habanero powder in our sticks and it’s awesome. The pepper jack also has a great flavor, neither are as hot as you’d think when you mix it in. We also use cheddar for our mild stick. Walton’s has a great selection of high temp cheese! I will warn you that if you use a 17mm stick the cheese can stick in the stuffing tube, I gut shot my buddy standing at the end of the table with one, he went down like a soccer player!
I seem to be having excessively long smoking/cooking times when it comes to processing my snack sticks & starting to wonder what could be the issue.
my recipe is rather simple…mix an 80/20 batch of beef/pork, add 2.5 tsp #1, 2 bottles of soy vay very teriyaki &8-10 ounces finely cubed cheese, coated in corn starch (poor man’s high temperature cheese). stuff in (now)17mm casings & refrigerate overnight.
when smoking, I start at 120 for a couple hours, and then, every hour to hour and a half, bump it 10 degrees…only starting the smoke after the initial couple hours.
my issue is that everything I rewad says that it should be about a 5-6 hour process…currently, I’m looking at 14 hours & still only up to 140 with the smoker set at 170.
I don’t want to raise the temp much higher & render the fats, but I really can’t be spending 18 hours to get my sticks up to temp on a sunday evening before having to get up early on a monday for work…
any suggestions would be greatly appreciated
Wish me luck! This is my first attempt at something like this. Patience will be my virtue.
The recipe called for Insta Cure #2. Does anyone know if there would be an issue with cooking/eating the trim meat sooner than the time required to fully cure the full cuts or should I cure those along side the others?
@craigrice I tend agree. I’ve had such hit and miss with lamb that it’s been quite some time since I made it. The last was one my folks bought from my aunt and uncle and processed locally. The cuts were just strange to say the least. I don’t remember specifics but the ‘chops’ weren’t what I was used to. The meat was gamey and tough.
When I was in high school my dad had a lamb butchered and my brother and I ate ALL of the chops in a middle of the night, secret, drunken bbq fest. He was so pissed off he didn’t even complain that we drank a case of his keystone ice.