Cheese is gone

[Charkey]

Made my second batch of venison snack sticks today. I added high temp cheese, but after smoking there is no cheese. At least none I can see. Also the sticks seem a bit dry. Started the sticks at 100 degrees for an hour, then raised the temp to 150 degrees over the next two hours. Did I go too fast.

 

[crazymoon]

C, I wonder if your temps are reading right as it sounds like a high temp problem with the cheese? Maybe not enough fat for the dry stick, I like a 75% venison-25% pork butt snack stick.

 

[Charkey]

I just received a auber pid for it so that should help. I have a Bradley Smoker and it’s hard to regulate the temperature

 

[SmokinEdge]

Temps in the cooker were way higher than advertised.

 

[driedstick]

I would have to agree with Smokinedge,,,, also I do 50/50 venison/pork butt,,,, they come out very nice.