Cheese is gone

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Original poster
Apr 9, 2024
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.
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Reactions: JLeonard
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.
Last edited:
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 is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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