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high temp cheese

post #1 of 10
Thread Starter 

I plan on making another batch of sausage next week and would like to make a cheddar jalapeno summer sausage.  I found this cheese on a website that has got me thinking.

 

http://www.butcher-packer.com/index.php?main_page=index&cPath=204

 

What do you guys think of that?  Do you think it is actually worth it?  I live in Wisconsin, so the amount and types of cheese that I have available for use are ridiculous.  How much do you think I would benefit from using this so called "high temp cheese".

post #2 of 10

Go to this search I did and it will answer a lot of your questions for you

 

http://www.smokingmeatforums.com/search.php?search=High+temp+cheese

Good luck

post #3 of 10
Thread Starter 

Thanks.  I made the mistake of not searching the forums for previous threads.  I should have known that it would already be out there, because you guys are awesome!

post #4 of 10

Personally I like the high temp cheese much better.

post #5 of 10

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Well I have made sausage with cheese a couple of time but I just used regular cheese. Now some did drain out but it was just a last minute I saw it and it went into the sausage. But I would use the high temp and let us know how it comes out.

post #6 of 10

Just did my first batch with the high temp cheese from B&P, turned out great

 

I used 1 lb to about 13 lbs of meat, ended up with 6 20" logs and also looks great when you slice it

post #7 of 10
Thread Starter 
Quote:
Originally Posted by tprice View Post

Just did my first batch with the high temp cheese from B&P, turned out great

 

I used 1 lb to about 13 lbs of meat, ended up with 6 20" logs and also looks great when you slice it



Wow.  I guess I might have bought to much.  I bought the 5lb package.  I't still waiting on it to show up, and I really hope it shows this week.  I wonder how well it will freeze, I don't really want to make 60lbs of sausage right off the bat......

 

 

post #8 of 10

The stuff lasts for months in the fridge, you'll use it up easily.  I've bought high temp cheese from Butcher Packer for years, it's absolutely great stuff!  Solves the problem of melting it out and not having anything left.  Post Qview of your successes, I know it will look great (and taste great too!).

post #9 of 10
Thread Starter 

The cheese showed up yesterday.  Wow! that is a lot of cheese!

 

Guess I better get started on making sausage, which will lead to a new years eve smoke!  ahh....homemade sausage for the Rose Bowl.  Go Badgers!!!!!!

post #10 of 10

We made the mistake of not using high temp cheese the first year we made our sausage and it wasn't as good. Now we always use high temp cheese and if you call around to your local grocery stores you will probably find it. Its normally in the meat department around here so ask for them when you call.

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