Originally Posted by boykjo
Yeah... it will be hard to break up if its warm and spread and when you add some liquid to the meat it will mush a little if its not chilled. You dont have to add the liquid smoke if you are going to smoke. I like to cold smoke for a few hrs then start the heat.
One thing I might add, before cold smoke, or even hot smoke, allow the logs to dry for a bit in the smoker. This will help with smoke penetration.
What boykjo said about freezing the cheese is good advice! Even if you buy the pre-cubed hi temp cheese, the freeze helps a lot when mixing it all in so you get a good distribution throughout the sausage mix.
The above picture is a 5% addition of cheese. It doesn't sounds like much when you ponder it, but due to the size of the chunks, it distributes well. Those slices are in 2" casing.
We do expect pictures when you've accomplished your mission!