Why not regular cheese in brats?

[samspade]

salmonmaster yep. Those are done right,!

[salmonmaster]

mrobisr was it summer sausage? How much fresh jalapeno did you use? Glad it came out good.

[mrobisr]

salmonmaster No, it was a standard 32-35mm sausage. I used a pound of whole jalapeno, not seeded and 22g of chipotle, but it was way to little. I knew it was extremely weak when my wife went back for seconds, darn it, lol. It will work in SS if you keep that IT temp below 150f, I kept it at 145f and used the USDA pasteurization guide to keep it pathogen free.

[salmonmaster]

mrobisr thanks for info!

[mrobisr]

salmonmaster I just posted a pasteurization chart, that will help you to keep the IT below the melting point of regular cheese, but also destroy the bad pathogens in your final product.
https://meatgistics.waltons.com/topic/5160/meat-sticks-with-sous-vide-finish-in-bags/20?_=1677198175668

[salmonmaster]

mrobisr yes, I just seen it in the other post. Had one in my phone for years. We doubled up on info, but you can never have to much information

[cdavis]

mrobisr great information. Thanks for sharing

[zbigjeff]

Departing Contestant Reason that the cheese cooks out: many do not know what “heating at a low temp” means. The same goes for “fat out”. E.g. they cook at a high heat and then wonder why? Also, I found that cooking it sous vide retains the flavor, look and chew. Then, I quick pan fry to get color on the skin. It’s just an opinion.

[processhead]

zbigjeff Good observations.

[mrobisr]

zbigjeff Amen I agree!