Thanks Chefs! I put them in the freezer yesterday an transferred them to the garage freezer today without vacing. This is the first year that I have not done my deer summer sausage in January!!
Wholey Cow am I behind!!!
Hi Temp Cheese
-
Hey all,
I messed up!
I ordered some hi temp cheddar with my last seasoning shipment and forgot about it.
I left everything in the box, unopened and put it in my storage room. It sat for a couple weeks until last night. Is the cheese bad now, usable or should I just be safe and order more?Thanks!
-
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
Take a look at it and see if you see any mold growing on it. If it was in a fairly cool and dry place you might not have any growth yet since the product is different from regular cheese and a bit more stable. Look for white or green growth on the cubes, you will probably want to use it as soon as possible if you don’t see any signs of mold yet and refrigerate or freeze it to preserve it further.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
nyankez I was making summer sausage and found out that I had did the very same thing. Just as John said it had mold growing on it so it was a loss.
-
johnsbrewhouse thanks for the reply. I checked it last night when I opened the box and everything looks good with the naked eye. I put it in the fridge as well.
I was planning to use it in my next batch of venison snack sticks but dont want to waste the meat if the cheese is bad. -
mrobisr d**n, that sucks because that cheese isn’t cheap. I just don’t want to get myself or anyone else sick. Venison isn’t just something easily replaced either.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
nyankez said in Hi Temp Cheese:
mrobisr d**n, that sucks because that cheese isn’t cheap. I just don’t want to get myself or anyone else sick. Venison isn’t just something easily replaced either.
I completely agree on everything you said, lesson learned.
-
I had some that was in shipping for about 12 days. When it got in it was fine. Nothing growing on it. Took a small taste, was good. Sealed the bag and tossed it in the fridge waiting for the next grind.
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Ken1261 if it has no mold, smells, and taste good I would use it for sure.
-
I just received 2 bags of Pepper Jack cheese and have never used this type of cheese before. Even before opening it the cheese has a strong sour smell to it kinda like blue cheese. It does not look moldy with no green on it. Question is does this type of cheese usually smell on the sour side? I usually only use high temp cheddar cheese.
-
johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
mfrievalt I know that Jack cheese can have sour notes and get worse as they get older. I doesn’t seem to affect the flavor. I just used some cheese up today that was get the sour smell. Jack cheese is hard to tell when it starts to mold as well since it develops a white mold, what it will do is stick together pretty tightly.
-
Hey, is it possible to use a “local purchase” hard cheese in sausage or snack sticks? Something like an aged cheddar or another hard cheese versus the high temp stuff? Spaced out buying the high temp and want to make snack sticks tomorrow, thanks.
-
Tomg i think you need to use a hi temp cheese so it will hold its texture and not melt out during the smoke.
-
nyankez I’m certain you’re right, that’s kinda why high temp cheese was created, lol, I was just hopeful I might be able to pull it off. Don’t want to screw the batch up though so I will make the sticks without cheese and try to remember to get some with my next order, thanks.
-
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by GWG8541
Tomg I have personally never done it. There are folks on this site who have. If you need it before you can get it from Walton’s, check around at specialty shops in your area. Occasionally I pick up high temp cheese at a Amish/Mennonite store that has a great cheese selection and seasoning for sausage making.
-
GWG8541 Never thought of finding it local, thanks, I’ll see what might be available.
-
Tomg I buy all my hi temp cheese local. You just have to ask at the butcher dept for it. All the mom and pop meat stores have it and even our big chain store has it. At least at our stores, they like you to buy 5 pound bag so they don’t have to open one. I got some hi temp cheddar, pepper jack and blue a couple weeks ago, $4.99 a pound
-
Tomg said in Hi Temp Cheese:
GWG8541 Never thought of finding it local, thanks, I’ll see what might be available.
Just this week found a local Mennonite supplier of meat processing supplies. Was given a catalog by a co-worker. Been comparing prices. They carry the Excaliber seasonings but some names were changed. For instance, Sure gel is called cure gel. Prices are all within reason to Walton’s except for the tubed casings. Much cheaper. Hmm.
This won’t stop me from buying here but will check it out. -
PapaSop thanks
-
kyle appreciate that, found some local so I should be good to go, thanks again
-
Not sure anyone is on here today (Merry Christmas by the way) but do I add the smoked meat stabilizer at the end of mixing like the ECA? Want to try it instead of the ECA, thanks
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
