Stick problems?

[nasels]

I did 7 lbs of venison jalapeno cheese sticks tonight. They taste great but a little to much on the jalapeno side. I used 100% venison that the processor added a touch of fat too. I used cheddar and Monterrey jack cheese. All regular cheeses not high temp.

My problem is there are pockets of liquid -- fat-oil in the sticks. When you eat them you hit pockets that come gushing out. I stuffed with a cannon and cooked in the oven. I started them out at 140 and brought them up in 10 degree increments every hour until I reached an IT of 152 degrees. I am not a pro or frequent maker like the guys I envy here :) I have only made about six batches over the last couple years. Jerky is just so much easier.

The only thing that is different from past batches is the Monterrey jack cheese, I usually use just cheddar. I read where folks bloom the sticks but this is just with a smoker correct? I don't think the sticks will last long enough for the oil to become rancid and she like to take them out of fridge and nuc them anyway to make the cheese warm. Any thoughts on my error and preventing it in the future.

[Habanero Smoker]

The pockets and  liquid oil is most likely from the melted cheese. I have had that happened.  When you don't use high temperature cheese, the cheese often melts and can leave air pockets and at times those pockets will fill with oil from the melted cheese. With cheddar you will not have that much of a problem as you will for a semi-hard cheese like Monterrey Jack, that melts at a lower temperature. If you used cubed cheese for the Monterrey Jack try switching to shredded cheese, the pockets the shredded cheese will leave is much smaller, and the released oils seem to blend into the meat much better. If you can find it high temperature cheese works well and if you get it from either LEMs or Sausage Maker the flavor is good. I have purchase some hard temperature cheese which the texture was waxy and the flavor not so good.

Try weighting or measuring your diced jalapenos. The sizes of jalapenos widely vary, and when a recipe calls for 4 - 8 jalapenos each time you make a batch it will not be consistent. I use 3 ounces of small diced jalapenos for 5 pounds of sausage. The 3 ounces is equal to about 1/2 cup, the way I dice them, or 4 - 6 medium jalapenos with the veins and seeds removed.

[NePaSmoKer]

You dont have to use hi temp cheese. I use regular cheese that i cube into 1/4 x 1/4" works just fine.

Sorry to hijack

[nasels]

I have used only cheddar in the past. I suspect the semi-hard Monterrey is what gave me the trouble. The peppers I used were pickled and really didn't measure as I should. Habanero, thanks for the starter point on the amount to try. Nepa I also suspect my cubes were too large which would probably create larger pockets with the Monterrey. Thanks for the replies.

[Tenpoint5]

I would also suspect that with using your oven in the house. That you probably encountered some significant temp swings which as stated melted out you cheese. Then the cavities filled in with the fats that would have leached out through the casing.

[nasels]

Not much leeching through the casing and off course it has firmed up a little since refrigeration.

[nasels]

Look prettier before they were chilled (cases peeling back when sliced) but taste pretty darn good: Any helping hints welcomed :)

[NePaSmoKer]

Ok


Im going to give y'all a tip.

After your initial heat (no smoke) time of 130* to dry the casing.

Put broiling water in your water pan. BROILING WATER. Not just hot Use a larger pan if you want and keep the broiling water going on the stove. You will like the end results.






Nassels

Nothing wrong with your sticks, maybe cut the cheese back some.

[nasels]

Ok


Im going to give y'all a tip.

After your initial heat (no smoke) time of 130* to dry the casing.

Put broiling water in your water pan. BROILING WATER. Not just hot Use a larger pan if you want and keep the broiling water going on the stove. You will like the end results.

Nassels

Nothing wrong with your sticks, maybe cut the cheese back some.

Naw they are ugly. I asked for critique I need the help :)

Can I use the above method with oven sticks and if so details please? How long to you dunk them? What size casing is your picture and if below 19mm what size spout to stuff? I spoke with LEM and they claim below 19mm becomes a problem. The 19mm LEM casing has to be taken off the roll to fit my 3/8 spout Type casing? I was a total pain to thread the LEM 19mm collagen mahogany casing :(