do you start a little cooler than you would a larger diameter chub, i usually start at 100 degrees, then after 30 minutes i start raise the temp 10 degrees until it reaches 152 degrees IT temp, but last time i did this it seems like it melted the fat inside, just started to melting the fat when i pulled it out, the store bought cheese as well. looking for a better way so i will not over heat the chub, used store bought cheese lots of times before and not had any problems, only when i went down on the size of the fibrous casings.
dannylang