High Temp Cheese and Meat Spoilage!

  • Team Orange

    HI, just used High Temp Cheese for the first time to make some Summer Sausage. I have been seeing that around some of the Cheese in the sausage is starting to go off in color and taste. I am wondering if anyone else has noticed this. It seems to be only happening with the Cheddar cheese, the Pepper Jack is not doing it. It is all the batch of sausage, not having any issues at all with any of the rest of it, just the Cheddar. The Cheese is all new and has been kept in the freezer until it was used, other than when it was shipped, I am sure that Walton’s keeps it frozen as well before shipping.

  • Team Blue Admin Walton's Employee Power User

    Miket482000 i have an answer on this, I just can’t think of it right now. I am guessing it has something to do with the pH but dont quote me on that yet. I will find the answer tomorrow and update the post…darn, this is annoying, I can’t think of it and I know this was talked about in the last month. I’ll try more searching tomorrow.

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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