summer sausage

Discussion in 'Sausage' started by morkdach, Dec 9, 2007.

  1. morkdach

    morkdach Master of the Pit OTBS Member

    i make my summer sausage in 1# logs .
    I would like to add cheese to these like jalopeno or pepper jack .
    what is the best way to keep it from melting.
    ant help appriciated[​IMG]
     
  2. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    I think Debi has a source for hi temp cheese, if not her, someone on here has, don't remember where I saw it though.
     
  3. salmonclubber

    salmonclubber Master of the Pit OTBS Member

  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    The least expensive I have found hi-temp cheese is at the meat counter at our local supermarket. It isn't something they normally sell so they have no preset price and have no clue what to charge so they package it up and put a meat counter sticker on it for their cost.
     
  5. richtee

    richtee Smoking Guru OTBS Member

    Butcher-packer.com has a couple types. Works well, too. Did venison/pork polish style W/cheddar last weekend.
     
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I used some cubed hi-temp cheddar from Butcher Packer and it did great in summer sausage - I hand-formed it into chubs and smoked in the smoker. About 1 1/2" round and was great for slicing with crackers. I tried stuffing it with my 1hp. grinder and it didn't fare well, the auger action chewed it up pretty good, and w/a 10mm stuffing tube for sticks it didn't make it into the meat. So, I just ordered a 15lb. stuffer that should clear up that problem.
    I used 1/2lb. of the cubed cheese with 5lbs. of summer sausage seasoned ground meat (5lb. ground chuck chub - best ground meat there is!) and made 10 1/2lb. chubs with it. Eaten 5 already (3 days.. burp!) dang it's good!
    Pops
     
  7. txbigred

    txbigred Meat Mopper

    I've made hundreds of pounds of summer sausage with cheese, and the only cheese I have used is pain old cheddar from Sams, cut into 1/4-1/2" cubes. I guess it depends on what you are using to smoke it with. Keep the smoker temps under 165, casing stuffed tight with no voids and you shouldn't have any problems.

    Dave
     
  8. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Anyone of these links will hook you up with some high temp cheese
     

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