hi temp pepper jack cheese

Discussion in 'Sausage' started by driedstick, May 10, 2012.

  1. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I am doing a recipe for Pepperoni logs that you start and mix for 3 days ( think like bear carvers recipe ) I am wondering do you put in the hi-temp pepper jack cheese when you start the mixing process or like on the last night of mixing before it goes into smoker?? I guess does it get soggy if you start it at start than at the last???

    you mix all ingridents with burger first night and knead (and knead each night for 5 min each night) for the following two nights then put into smoker

    thanks in advance - Steve
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Add it at the end. It will get mushy if you add it at the beginning

    Joe
     
     
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    So I made these and they look great but from what I read on Eldonss sausage recipe internal temp to 152  I did not take them to 160 are they ok or should I chuck them - yes they have MTQ Cure in them thanks Steve
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You'll be ok at 152.
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    yep Thanks it turned out great.
     

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