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.

  • @joe-hell thanks!

  • @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 thanks!

  • Walton's Employee

    @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!

  • Regular Contributors

    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!

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  • @papasop I have a response from the manufacturer…
    They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.

    My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.

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  • @jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!

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  • @alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!

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  • @Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!

    Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!

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  • A

    Lol, no rice in Andoullie. You are thinking of Boudin.
    I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
    The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
    The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
    LaPlace, LA is, The Andoullie Capital of the World!

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  • H

    @jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

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