High Temp Cheese in a snack stick?

Discussion in 'Sausage' started by smokin - k, Nov 10, 2011.

  1. smokin - k

    smokin - k Meat Mopper

    So I bought some high temp cheese (cheddar and pepper jack) a week or so back from Butcher & Packer and am wondering if I can add this to a snack stick style of sausage or if I would be better off adding it to a different style of sausage? I really want to make snack sticks and have all the makings just not sure how long this cheese has to last in the fridge before it starts to mold on me... Any suggestions would be greatly appreciated!  Happy Smoking, Smokin - K

  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Yes you can add it to snack sticks. Thas what the cheeses are for is to mix into sausages and then smoked 
  3. smokin - k

    smokin - k Meat Mopper

    Thanks Mballi... I wasn't sure if it would be good in a snack stick as I have never tried a stick with cheese. Now that I type it I'm pretty sure I like cheese on everything... [​IMG]
  4. doctord1955

    doctord1955 Smoking Fanatic

    I have been using it for years one thing i like to do is run it through food processor so its a little finer..  I have also used plain cheddar that ive smoked in snack sticks an has worked well!
    smokin - k likes this.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---What Doc & Mark said.

  6. smokin - k

    smokin - k Meat Mopper

    Thanks for the pointer Doc! Will give a whirl and let you know how she turns out... This will be my second attempt at sausage and have to admit I can't wait! Happy Smoking, K
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Don't forget your camera!
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sure you can add cheese to the sticks.
  9. smokin - k

    smokin - k Meat Mopper

    Thanks guys I feel much better now that many of you agree... I hope to start my ride down snack stick lane tomorrow and surely will be taking a few photo's along the way... I just canned up 100 pounds of sauerkraut this week so I probably should also make up some more brats while I'm at it... We'll see! Happy Smoking, Smokin - K
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    100 pounds of Sauerkraut?!?!

    Wow, that would even keep a few PA Dutchmen going for awhile!!!!

  11. smokin - k

    smokin - k Meat Mopper

    Hey Bear,
    A group of my 4 friends and I made 500 # of sauerkraut this year and my share was a modest 100#... Each head of cabbage was roughly 20 pounds each (@ .19 cents a pound). It Ended up being 131 quarts and 76 pints worth of pickled goodness... Turned out great! Smokin - K


  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG !!!!!

    If you lived in my neck of the woods, they would erect a statue of you holding a head of cabbage in each hand !!!!

  13. smokin - k

    smokin - k Meat Mopper


    I laughed so loud when I read your post a coworker came down the hall to see what was soo funny. Damn that would be one ugly a** statue....!  K
  14. tonka16827

    tonka16827 Newbie

    I just ordered some high temp cheese to add to my snack sticks.  I typically do 5 or 10lbs batches of beef snack sticks so I am curious how much high temp cheese do you add to your batches.   Thanks
  15. Last month I made Jalapeño and cheddar snack sticks i used 8oz of shredded cheddar to 5 lbs of meat.
  16. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    T16827, I usually go 1 pound of high temp cheese for each ten pounds of meat,I've never gone with more but have used less and always liked the final product.
  17. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    I am giggling at my desk at work.... This thread is too funny. As for the cheese, yep, Cheese and sausage are wonderful together. We don't get the variety of Hi-temp cheese up here you guys do and B&P can't ship across the border.....Nutts.... ( not quite the expletive I wanted) but all the same, I started buying cheese then freezing it. It crumbles much better after to add into sausage, And 9 out of 10 times I don't over smoke or cook our sausages so there is cheesy goodness in every bite. So I stopped buying the hi-temp stuff.
  18. tonka16827

    tonka16827 Newbie

    Thank you!  I'll give it shot.
  19. tonka16827

    tonka16827 Newbie

    Perfect- thank you.  

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