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high temp cheese

post #1 of 14
Thread Starter 

I just recived my order of high temp cheese from lem. I want to know if i should store it in the fridge or freezer or in a cupboard.

post #2 of 14

I think you should ship it to me.icon_mrgreen.gif

post #3 of 14

When I get it at the grocery store its always in the freezer. We always keep ours frozen until we put it in the meat to stuff. 

post #4 of 14
Thread Starter 

hmmm i dont think so porked

post #5 of 14

Well then send it to me, Ill be making jalp cheeder SS this weekend.

post #6 of 14
Thread Starter 

That is what i am making on my days off. Another question i have is what is a good smoke house. I have a mes 30(to small) and a trager grill. I am looking at some thing that can hang a 22 inch long summer sausage easily.

post #7 of 14

Depends on how much you want to spend. A UDS can be built fairly cheap and an upright smoker can cost upwards of a couple grand.

post #8 of 14

I would like to ask another question that goes along with grimreeper. At which point do you put your hight temp cheese in the mix? Do you put it when mixing cure and spices or is this a last bit thing like citric acid.

post #9 of 14
Thread Starter 

Thank you for that smokeamotive. I am looking for some thing that will do upto 50 lbs at one time.

post #10 of 14
Quote:
Originally Posted by Fitch32 View Post

I would like to ask another question that goes along with grimreeper. At which point do you put your hight temp cheese in the mix? Do you put it when mixing cure and spices or is this a last bit thing like citric acid.


I would add the cheese and/or japs (if adding them) after the spices and all grinding is done. That way the cheese stays intact. @10 percent.
 

post #11 of 14
Quote:
Originally Posted by grimreeper View Post

Thank you for that smokeamotive. I am looking for some thing that will do upto 50 lbs at one time.

 

Sounds to me like you'll be looking at building a smokehouse. There's other people here more qualified to answer that than me and I'm sure one will be along to help you out.  

post #12 of 14
Thread Starter 

Thanks again. I hope i can get some thing going. I have an order for 30 pounds of garlic sausage and 15 pounds of cracked pepper and garlic summer sausage

post #13 of 14

icon_cool.gif

I would keep the cheese in the freezer. Now I would build a smoke house before you buy a smoker for just cheeses and low temp stuff. Now they are easy and the plans I think are in the build section here. 

post #14 of 14
Quote:
Originally Posted by Smokeamotive View Post



Quote:
Originally Posted by Fitch32 View Post

I would like to ask another question that goes along with grimreeper. At which point do you put your hight temp cheese in the mix? Do you put it when mixing cure and spices or is this a last bit thing like citric acid.


I would add the cheese and/or japs (if adding them) after the spices and all grinding is done. That way the cheese stays intact. @10 percent.
 

That is what we have found works the best. We mix everything up and let it sit over night. Then the next morning we add the frozen high temp cheese and mix everything again and then stuff into casings. What we found was if we put the cheese in the night before it got all mushy. The cheese seems to stay more solid and intact if we stuff it when they are frozen. That's what we found anyway.
 

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