I am not a big fan of cheese in my snack sticks, it’s a texture thing for me.
How much Cheese?!
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I am making brats and snack sticks this coming weekend and wondering how much high temp cheese you generally add to a 25 lb batch?
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Adjust to your personal taste, but about 10% of your meat weight is a good starting point (I would use 2 to 2.5 lbs./25 lb. batch)
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I second bpschuebel 10% works for most people
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
bpschuebel Or according to Austin, add a little meat to your cheese. All kidding aside I think your 10% ratio is correct.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
2.5# per 25# of meat unless your Austin, then he goes a bit higher.
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I’m not a big high temp cheese lover so I cut mine in half. So 1.25# for a 25lb meat block
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
WiscoHunter1995 I use 2.5lbs for a 25lb batch.
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twilliams We don’t particularly care for the high temp cheese either. we don’t really reduce the cheese as I would typically use about two pounds for a 25 pound meat block. However, we use the most aged & thus drier cheese we can get that fits the product, maybe cold smoke it. Then either dehydrate it at very low temps or dry it more or in the refer overnight at least. Then freeze the cubes. The add to the meat block at mixing. We like it & have used the method so far for Bratwurst & Summer Sausage & have heard from no one that dares to complain…By the way, we like cheese a lot, at least Andrew & I do, I just use the 2/25 ratio apx.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
WiscoHunter1995 may sound strange, but I guess I never actually weigh out my cheese. I just keep adding a little at a time when I mix the meat and when it looks like every bite will have cheese, I call it good. Living in WI, I guess there is no such thing as too much
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by Denny O
WiscoHunter1995 For me it will depend on whether it is the 50/60mm summer sausage or the small 15/21mm meat sticks casings. 10% is plenty in the meat sticks, 20% in the summer sausage is more than enough or for some it’s too much. One type of summer sausage I make it is 20% in another about 13/14%
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Steven Winscot Team Blue Cast Iron Canning Regular Contributors Veteran Yearling Montana Gardening Bowl Choppers Sous Vide Power User last edited by
WiscoHunter1995 2 lbs per 25 is a good balance to start with. Then next time you make them adjust it to your personal preference.
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I also like adding 10%, but the only thing I add cheese to is Summer sausage.
The ghost pepper hi-temp cheese is incredible stuff!
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WiscoHunter1995, here’s a photo that may give you an idea what 10% added cheese looks like. Again, it’s Summer sausage, so you’ll need to translate that idea to brats or snack sticks.
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
TexLaw Tex, that bottom slice is broken, you need to replace it with a clean slice
(and pass the broken one to me please. Yum!)
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I use 2 lbs. for 25 lbs. of meat. I also pulse the cheese in the food processor a couple of times in small batches to cut the size down . Seems to distribute more evenly throughout the sausage better.
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