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High Temp Cheese in a snack stick?

post #1 of 13
Thread Starter 

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

 

 

 

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post #2 of 13

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

post #3 of 13
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

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


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... a37.gif
 

 

post #4 of 13

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!

 

 

post #5 of 13

Yup---What Doc & Mark said.

 

Bear

post #6 of 13
Thread Starter 
Quote:
Originally Posted by doctord1955 View Post

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!

 

 


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
 

 

post #7 of 13

Don't forget your camera!

post #8 of 13

Sure you can add cheese to the sticks.

post #9 of 13
Thread Starter 

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

post #10 of 13
Quote:
Originally Posted by Smokin - K View Post

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


100 pounds of Sauerkraut?!?!

 

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

 

 

Bear

 

post #11 of 13
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post


100 pounds of Sauerkraut?!?!

 

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

 

 

Bear

 

 

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

 

 

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post #12 of 13

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 !!!!

 

 

Bear

 

 

 

post #13 of 13
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

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 !!!!

 

 

Bear

 

 

 


Bear,

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
 

 

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