High temp cheese jalapeño

Discussion in 'Sausage' started by wazzuqer, Jan 30, 2016.

  1. wazzuqer

    wazzuqer Smoke Blower

    The kid wants me to make him some snack sticks 19/21 mm casings with jalapeño cheese with his ducks and geese. My question is how much cheese to use.? I make 10lb batches cuz that's what fits in my MES. Is there a common ratio that you all use? Thanks...
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    5-10% cheese by weight. 10% if you like it really cheesy.
  3. oberst

    oberst Smoke Blower

    I tried sticks with ducks and geese but it didn't work out well because the low melt point fat separated out quickly and ran all over the oven I was pre drying them in. If you only used the meat that wouldn't be a problem, but I was trying to use the duck fat in place of pork fat. Definitely didn't work, unfortunately.
  4. wazzuqer

    wazzuqer Smoke Blower

    I'm planning on using 50% pork butt..I hope it helps...
  5. one eyed jack

    one eyed jack Master of the Pit


    I'm looking forward to seeing the results of this one.
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    sounds good with adding the pork butt I think you will be fine just watch your smoker temps 

  7. wazzuqer

    wazzuqer Smoke Blower

    Got Duck sticks done today, 50% duck and 50% pork butt made a 10 lb batch, made 1 1lb ritz cracker size sausage log , the rest snack sticks. Used Waltons pepper stick seasonings with a pound of there hot pepper cheese. Just tried a piece after letting them hang and bloom for hour and a half, they have a nice flavor to them and they are HOT.. Gonna go good with Beer...
  8. one eyed jack

    one eyed jack Master of the Pit

    Looking good wazzuger.  [​IMG]

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