High-Temperature Cheese - What is it and Why Use it? - Seasoning and Additives: 202
High-Temperature Cheese - What is it and Why Use it?
What is High-Temperature Cheese?
High-Temperature Cheese is cheese that is specially designed to hold its form throughout the cooking process of meat snacks and sausages such as Snack Sticks, Bratwurst, or Summer Sausage. It will hold its form up to 400°F, whereas most cheeses will start melting between 130°-180°F. It can be stored in a fridge under 40°F for up to 60 days, or it can be frozen and last up to a year and a half.
Why Use High-Temperature Cheese?
Cheese is a great addition to meat snacks like Snack Sticks, Bratwurst, or Summer Sausage. The advantage of High-Temperature Cheese over other cheeses when cooking these meats and sausages is that it is processed differently, meaning it will hold its shape throughout the smoking and cooking process instead of melting. The cheese is also already cut small enough that it can be mixed with the meat and fit through nearly any stuffing tube.
Walton’s recommends that you use 1 lb of the high temp cheese of your choice to 10 lb of meat. Some like it cheesier some not so cheesy, but 1 -10 lb is a good starting point.
Choosing the Right High-Temperature Cheese
A couple of words on choosing the right cheese, if you are making something with a subtle or classic taste, you are probably better off choosing the Cheddar, Swiss, or Mozzarella. If you are making something with a stronger taste, then you might want to try the hot pepper or the ghost pepper. Now, an important note about the Ghost Pepper, this is not like the hot pepper cheese that just has a little pepper taste; this stuff has a lot of heat behind it! We carry Hi-Temp Cheddar, Hot Pepper, Swiss, Mozzarella, and Ghost Pepper Cheese and they all come in 1 or 5 lb bags.
When adding HI Temp cheese do you substitute some meat for the weight for the final yield?
Example if I want 25 pounds of brats and I use 2.5 pounds of cheese and add 2 pounds of water.
Do I use 20.5 pounds of meat? 20.5+2.5+2= 25 yield
Or do I use the 25 pounds of meat? 25+2.5+2= 29.5 yield
I have always done the first option and it turned out great but I don’t know if that effects the cure/additives…
Sam O. That’s a matter of some debate! I know a deer processor who includes his seasoning and his water in his meatblocks weight, so like 20 lb of meat plus 3 lb of water and 2 lb of seasoning for a whole 25 lb batch and people do rave about his sausage but I have always gone with 25lb of meat and fat and anything that adds on to that is just added on. I have tried factoring in the water and seasoning/additives two times and I liked it less both times.