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High temp cheese

post #1 of 4
Thread Starter 
I was just wondering if anyone could tell me if this is a must for summer sausage or will store baught cheddar will work fine
post #2 of 4

Both will work but you will get better results with high temp....... If you run into problems with high cooking temperatures you will have melt out with regular cheese

post #3 of 4

Joe knows, I will just add...Choose a high quality more aged cheese. The stuff in the fancy case not the generic blocks below the little bags of Shredded Mexican Blend and Pizza Cheese. The more aged it is, the firmer it will be, the more heat it can take and the sharper flavor will stand up better to the sausage seasonings. The cheap blocks, although they will usually work, have a higher moisture content and will melt into a loose mix at an IT above 100°F. Mix the meat well until it is very sticky. This gets a better protein bind that will completely encapsulate which ever cheese you choose...Well maybe not Velveeta...:icon_lol:...JJ

post #4 of 4
Thread Starter 
Thanks I tried to use cheese wiz but I couldn't get the can in the grinder :)
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