Subcategories

• How To Make.... Meat Recipes

  Basic homemade recipes for sausage, jerky, snack sticks, summer sausage, and many more meat snacks

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  Jonathon can hardly wait!
• Recipes

  Other recipes from Walton’s that are not just for sausage, jerky, or other meat snacks

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  Mcjagger Sorry, I don’t remember the exact amount but I can tell you it was the marrow from 8 total small bones for 4 lb. The bones are about 1-2" “high” and about 3-4" in diameter.
• Meat Hacks

  Learn about quick tips and tricks to improve your sausage and jerky making or BBQ and grilling

  Harvesting Meat

  Food Preparation & Cleaning

  Meat Grinding and Mixing

  Sausage Stuffing

  Smoking & Grilling

  Food Packaging

  Equipment

  Maintenance

  Tips & Tricks
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  Tex_77 Yeah, this seems like something that would be fun to check. I think KillerNoms is talking more about delicate stuff though?
• Seasonings

  Learn about sausage and jerky seasonings plus meat additives from Walton’s and Excalibur Seasonings

  Additives

  Spices

  About Excalibur

  Sauces
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  Jonathon Actually it is in an excel spreadsheet
• Will It BBQ?

  Watch Austin & Jon with WaltonsTV find fun and unique ideas for BBQ, Smoking, & Grilling

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  Posts

  

  Will it BBQ? Hi-Temp Cheese! In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Hi-Temp Cheese and letting you know if it will BBQ or not! Prep Time 5 Minutes Cook Time 30 Minutes Ingredients Hi-Temp Cheese Any Desired Seasonings Utensils Needed Smoker Flip Professional Smoke Box Aluminum Cooking Trays Instructions While this cheese will hold its form through smoking temperatures we still recommend you cold smoke it to minimize any malformation of the cubes. Place your cheese in aluminum cooking trays or foil pans and poke holes in the bottom of a foil pan or other container to allow the smoke more access to the cheese. Get your smoke box loaded with whatever wood chips you want to use, we used pecan and get them lit. Place the smokebox on the lowest shelf and the cheese on the highest. This will keep the cheese away from the heat source and the smoke will pass through the cheese on its way out the top vent. Close both vents most of the way allowing just enough air to keep the flames going. How long you leave it in there is really up to you, we smoked ours for 30 minutes but if you are looking for a heavier smoke then you can leave it in longer, or shorter if you want less of a smoke flavor. So, Will it BBQ? Cheese makes everything better and smoke makes everything better so it stands to reason that they will all be better once smoked, right?! Not so fast, while the Cheddar, Mozzarela, and Hot Pepper all benefited greatly from 30 minutes with some Pecan smoke, the Swiss and the Ghost Pepper did not! The swiss picked up a taste that I did not care for and the Ghost Pepper was just too strong to notice any changes, it was just HOT! Shop Walton’s for Hi-Temp Cheese PK 100 Pro Smoker Smokehouse Hi Temp Cheese
• Gamebird Gourmet

  Basic homemade recipes for sausage, jerky, snack sticks, summer sausage, and many more meat snacks

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  Topics
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  Y

  Jonathon looks like pheasant schnitzel to me.
• Recipe for Disaster

  Watch Austin & Jon with WaltonsTV find fun and unique ideas for BBQ, Smoking, & Grilling

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  Fat_Bob This was really really good, one of our IT guys fell in love with it so I gave him the rest and he was really happy. The gummy bears were disgusting! We have another truly terrible (worse than gummy bears) to release soon. I lost testosterone and manliness just thinking about it again.