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Hi Mountain Summer Sausage Kit - no refrigerating time? - Page 2

post #21 of 25

 

Quote:

Originally Posted by robbieh View Post

Smoke cheese?  Now that's a new one!  Point me in the right direction!

 

Here's the cheese section http://www.smokingmeatforums.com/f/2166/cheese

 

Here is some I just did last week http://www.smokingmeatforums.com/t/134703/smoke-for-today-cheddar-swiss-hot-pepper-cheese

 

Give it a try - I bet you like it!  smile.gif

post #22 of 25

Been doing Hi-Mountain sausage mix for years. I add 3 oz mustard, seed 3 oz Mrs Dash seasoning, 1 TBs cayenne pepper and if wanted little more kick add some crushed red peppers. I could live on the stuff. All those seasonings are for 15 LB batch.

post #23 of 25
Thread Starter 

very nice, Maple Sticks.  I do love my sausage to have a kick.  Maybe I'll give your recipe a shot next time I make some.  Thanks for sharing!

post #24 of 25

Hello Robbieh, there's a section here on smoking cheese.  I've done about 10 pounds following all their great advice.  The people on this site are great, always willing to answer questions and provide a helping hand.  I'm like you, this stuff is still new to me.  There are plenty of experinced people here who help to guide you in the right direction.  By the way, your sausage looks great.

 

Thanks

Ed

post #25 of 25

Sorry guys, I forgot I was doing a search on the yellow cure in the Hi Mountain kit.  I didn't look at the date on the thread.

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