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Cheese ?

post #1 of 6
Thread Starter 

I am going to make some deer and pork sausage. I do have a question. I ate some made in the Houston Texas area by a butcher and it was excellent. My question is what cheese do you use? Cheddar or American..............  


I know their are many different options but this was yellow in color, and trying to see if there is a good rule of thumb of what one to use.


Thanks for any help!!!!!!

post #2 of 6

High temp cheese for sure. After that you can use any cheese you like.

Happy smoken.


post #3 of 6
Thread Starter 

The problem is I don't know what I like or what is the most common one to use. 

post #4 of 6

cheddar is always a good bet that goes well with deer sausages and salamis .............. I also tried swiss this year for something different and it is GREAT !!!!....:drool:

post #5 of 6
Thread Starter 


post #6 of 6

Be sure and post pics and let everyone know



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