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Discussion in 'Sausage' started by sdeters69, Jan 8, 2008.
How does one get the cheese in the middle of the summer sausage before it is smoked?
Mix the cheese in just before you stuff the summer sausage.
Also, they make a special Hi melt temp cheese- I used it last batch of venison/pork sausage, and it maintained it's chunk form pretty well...
Butcher-packer has it, among others I'm sure.
It is that easy? WOW How about how much chesse per say a 3lb log would one recommend?
Hmmm I'd go with maybe a half to 3/4 cup or so of small cubes. But consider the higher melt temp stuff, and as soon as that puppy hits the 152 or whatever finish tempis COOL IT FAST.
Great Thanks for the info. Off to find some high temp cheese and order for this weekend. WOOT
Hey sdeters69, are you a World of Warcrafter? Just curious... that is the only place I've ever seen WOOT used. Ha ha!
Nope not a wow fan I am Halo3 fan lol
I go with 1.25 oz of hi temp cheese per pound of meat. This works well for me.
Got a question. Has anyone found a local source for high tep cheese? The only sources I know of are mail order.
Just about any Buthcher Shop will have it along with all things Sausage.
They have no problem selling it and its not very expensive.