CHEESY SNACK STIX

[fuzzy3955]

i'M THINKING OF ADDING JALEPENAO CHEESE TO MY NEXT BATCH OF SNACK STICKS. ANY HELPFUL IDEAS ON QUANITY ON HOW TO PREARE THE CHEESE. dON'T WANT SUPER HOT JUST A NICE FLACOR

[Tenpoint5]

I believe that most use the High temp cheese Fuzzy. I have not used it so that's about all the help I can be on that. I do add 5 lbs of shredded Mozzarella to my Brats when I make them, I also add 2lbs of Mushrooms and 3lbs of Swiss when I make my mushroom and Swiss brats. My additions are to a 25 lb. batch

[Habanero Smoker]

If you never added cheese to your sausage, it is recommended to use 10%; for example 10 pounds of meat you would add 1 pound of cheese. Then when you make future batches you can add more or less to suit your taste. For my taste I dice the cheese to 1/8 inch cubes, and mix it in after the meat has been ground. I've never used high temperature cheese, but that is on my list of things to purchase.

[fuzzy3955]

does the regular cheese hold up well

[NePaSmoKer]

does the regular cheese hold up well

The regular cheese will start to melt and seep out into the casings. But it will work.  I use Hi Temp cheese from psseasoning, eldons, sausage maker its already cubed and ready to mix in.

nepas

[fuzzy3955]

Found some hi temp cheese at the meat market her gonna ad some jalepenos along with it; I'll let you know on tuesday how it is. Thanks all for you help.

Fuzzy