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hi temp pepper jack cheese

post #1 of 5
Thread Starter 

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

post #2 of 5

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

 

Joe
 

post #3 of 5
Thread Starter 

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

post #4 of 5

You'll be ok at 152.

post #5 of 5
Thread Starter 

yep Thanks it turned out great.

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