High temp cheese disappears

[pzaman]

I smoked some venison sticks with high temp cheese in them and it disappears. Smoking at 160 degrees for 2 hours and the cheese is melted away. What am I doing wrong? Internal temp of sticks is 152 as needed.

 

[couger78]

That is unusual as my understanding is, at those temps you've listed, the majority of the cheese should retain it's shape. Some melting is to be expected, but overall, you should be able to see distinct pieces within the sticks.

Recent sample—7 hour smoke— temps from 135° to 170° with a final IT of 152°

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• couger78
• Dec 27, 2012

Kevin

 

[BGKYSmoker]

My thoughts.

Start temp to high

Hi Temp cheese was not coated (from processor)

 

[sbarmeatco]

How are you stuffing?

 

[BGKYSmoker]

Stuffing got nothing to do with it.

 

[driedstick]

Where did you get the cheese are you sure it was Hi Temp wonder if they packaged it wrong or something ??? weird

 

[woodcutter]

Where did you get the cheese are you sure it was Hi Temp wonder if they packaged it wrong or something ??? weird

I was wondering the same thing. My brother sells cheese and gave me a block of high temp cheese once which I thought was American. I put it on some burgers and really put the heat to them. The cheese did not melt.

 

[sbarmeatco]

All due respect Stuffing does have something to do with it, if your stuffing with a grinder that is too small or wrong plate or leaving knife in etc..

 

[BGKYSmoker]

All due respect Stuffing does have something to do with it, if your stuffing with a grinder that is too small or wrong plate or leaving knife in etc..

When you stuff with a grinder you dont use a grinder and knife. You use a stuffing star or kidney plate made for stuffing and yes the auger could smash the cheese but you would still have chunks of cheese in the meat.  The cheese could have been lacking the  Sodium Phosphate and or Powdered Cellulose.

Thats all i have to say bout it.

SMOKE ON

 

[ldrus]

Just my opinion.....if your done in 2 hrs your smoker temp is way off. I do sticks most every week and use high temp cheese, going from. 130deg to 170 with a finished IT of. 150 takes me 8- 9 hrs, weather I do it in my MES30 or smokehouse.and never had cheese melt.