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Summer Sausage Question

post #1 of 6
Thread Starter 

I have a question for all the smarter than me sausage makers.  If the seasoning package is for 5 pounds of meat and you want to add cheese to it, do you subtract the amount of cheese from the 5 pounds of meat or does it matter?  I have only been adding about 8 to 10 ounces of cheese to my summer sausage.

 

Thanks for the help

post #2 of 6

In my opinion adding the amount that you state would be just fine and no adjustments are needed.  You can use high temp cheese if you want to see the chunks or regular shredded cheese which will melt.  The flavor will still be there but chances are you wont see the cheese.  I have used shredded cheese myself and it works just fine.  It's personal preference of which cheese to use.  Reinhard

post #3 of 6

Don't subtract the weight for the cheese........... Make your mix like you would then right before stuffing add the cheese. I use 5 to 8 percent. 10 seems to be too much.......

post #4 of 6
Thread Starter 

Thanks guys.  That's what I thought and that's how I've been making it.  I made two five pound batches.  One with regular chadder cheese and one with high temp hot pepper cheese.  I have found that the regular chadder cheese doesn't melt, while the regular hot pepper cheese will, so I used the high temp hot pepper cheese.  I will post up some pictures when they get done.

post #5 of 6
Quote:
Originally Posted by Fished View Post
 

Thanks guys.  That's what I thought and that's how I've been making it.  I made two five pound batches.  One with regular chadder cheese and one with high temp hot pepper cheese.  I have found that the regular chadder cheese doesn't melt, while the regular hot pepper cheese will, so I used the high temp hot pepper cheese.  I will post up some pictures when they get done.


6 days 10 hours and no pics.

post #6 of 6
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