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    Meat Hacks: Why Use Hi-Temp Cheese?

    Learn why you should Use Hi-Temp Cheese with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Using Hi-Temp Cheese
    Hi Temp cheese is specially processed to give it a very high melting point. This allows it to retain its shape through the cooking process when its stuffed into your Snack Stick, Bratwurst or Summer Sausage. If you tried to use normal cheese and mixed that in the cheese would melt and then leak out and either make a mess on your drip pan or be trapped between the casing and the meat where it would congeal. You would end up with a little of the taste but have large holes in your sausage where the cheese was before it melted.

    As you can see we have some regular shredded cheese here in a pan along with some of our Hi-Temp Hot Pepper Cheese. The regular cheese starts melting fairly quickly whereas even at 200° the Hi-temp cheese retains its form meaning it will stay where it is supposed to be in the sausage. When you slice a sausage you made with hi-temp cheese you should see clearly defined, cubed pieces that give a great taste and a pleasing appearance to your product.

    All of our hi-temp cheese is diced into 1/4 inch pieces so all you have to do is mix them in as you are mixing in your seasoning. The best way to store this kind of cheese is under 40 degrees Fahrenheit, you should get at least 60 days shelf life under these conditions or you can freeze it for longer term storage. The general usage for hi-temp cheese is 10% of the product weight, or 1 lb of cheese to every 10 lb of meat. Some people will want more than that and some will want less depending on the product being made and personal preferences, so the 10% is a good place to start and then you can experiment from there. Hi-Temp Cheddar, Hot Pepper Cheese, Mozzarella, Swiss Cheese and now Sriracha Cheese and Hi-Temp Ghost Pepper Cheese are all available at www.waltonsinc.com

    So next time you are getting ready to make some Summer Sausage, Snack Sticks or any type of Sausage add some Hi-Temp cheese to give it a little extra taste.

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About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

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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