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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.
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.