Cheese ?

Discussion in 'Sausage' started by dog1234, Feb 15, 2015.

  1. dog1234

    dog1234 Smoke Blower

    I am going to make some deer and pork sausage. I do have a question. I ate some made in the Houston Texas area by a butcher and it was excellent. My question is what cheese do you use? Cheddar or American..............  

    I know their are many different options but this was yellow in color, and trying to see if there is a good rule of thumb of what one to use.

    Thanks for any help!!!!!!
  2. High temp cheese for sure. After that you can use any cheese you like.

    Happy smoken.

  3. dog1234

    dog1234 Smoke Blower

    The problem is I don't know what I like or what is the most common one to use. 
  4. cheddar is always a good bet that goes well with deer sausages and salamis .............. I also tried swiss this year for something different and it is GREAT !!!!....[​IMG]
  5. dog1234

    dog1234 Smoke Blower

  6. Be sure and post pics and let everyone know


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