High temp cheese

Discussion in 'Sausage' started by bbonham, Jan 8, 2014.

  1. bbonham

    bbonham Newbie

    I was just wondering if anyone could tell me if this is a must for summer sausage or will store baught cheddar will work fine
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Both will work but you will get better results with high temp....... If you run into problems with high cooking temperatures you will have melt out with regular cheese
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Joe knows, I will just add...Choose a high quality more aged cheese. The stuff in the fancy case not the generic blocks below the little bags of Shredded Mexican Blend and Pizza Cheese. The more aged it is, the firmer it will be, the more heat it can take and the sharper flavor will stand up better to the sausage seasonings. The cheap blocks, although they will usually work, have a higher moisture content and will melt into a loose mix at an IT above 100°F. Mix the meat well until it is very sticky. This gets a better protein bind that will completely encapsulate which ever cheese you choose...Well maybe not Velveeta...[​IMG]...JJ
     
  4. bbonham

    bbonham Newbie

    Thanks I tried to use cheese wiz but I couldn't get the can in the grinder :)
     

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