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What cheese to add to sausages?

post #1 of 13
Thread Starter 

Would something like cheddar work?  How big do you cut the chunks?  TY.

post #2 of 13

Cheddar, pepper jack, colby all good, can't go wrong, if you cube it your self make them small like 1/4" chunks or buy the hi temp cheese from a variety of places, there are some pretty good flavors out there. 

 

I like to get my cheese from Butcher/Packer, just seems like better quality. 

http://www.butcher-packer.com/index.php?main_page=index&cPath=204&sort=20a&page=1

 

I really like their lava Jack cheese. 

 

Good luck and let us know 

 

A full smoker is a happy smoker 


DS
 

post #3 of 13

Mummel,

 

I cut the cheese into approximately 3/16" - 1/4" squares then put onto a sheet tray then into the freezer over night. then making the sausage mix I will pull out the cheese and add last just before stuffing.

 

I you a sharp cheddar (smoked if I have it) there usually a few blocks in storage.

 

here is a link to one of my SS to give you an idea of what it will turn out looking like when using of the shelf cheese.  

 

http://www.smokingmeatforums.com/t/232100/beef-briskit-for-sasauge 

 

Keep On Smokin,

 

Tom

post #4 of 13
Thread Starter 

Freezing the pieces is a great idea.  Are there any dicers that can chop up cheese instantly, like what my grandma used to make potato chips?

post #5 of 13

Only thing I can think of for a cutter would be like a egg slicer?? Cut one way then the other?? 

 

Good luck 

 

DS
 

post #6 of 13
Quote:
Originally Posted by mummel View Post
 

Freezing the pieces is a great idea.  Are there any dicers that can chop up cheese instantly, like what my grandma used to make potato chips?


I just slice it with a sharp knife. first cut into slabs then stack the slabs 3 0r 4 tall and slice into sticks then I line the sticks up and slice them and now they are diced up into the little squares. as you place them on the sheet pan just crumble them apart, then freeze.

 

Tom

post #7 of 13

Ive used lots of home smoked cheese never had a problem!  I would suggest that the smaller the chunks the better it will mix in!  Just keep the smoker temp under 175!

post #8 of 13
it's a lot of work chopping all that up.. it's just as easy to buy the high temp cheese already cubed up (1/4") ... pretty much the same price as store bought cheese...
post #9 of 13
Quote:
Originally Posted by JckDanls 07 View Post

it's a lot of work chopping all that up.. it's just as easy to buy the high temp cheese already cubed up (1/4") ... pretty much the same price as store bought cheese...


JD,

I agree with you it is a lot of work but for some of us it requires ordering the high temp cheese and waiting a week and in my SS after cubed, the weight is only 4.5 oz. per 5lb meat ratio. in no time (someone might say one refreshment later) your done and moving on.,,,

 

Tom

post #10 of 13

High Temp is the to go for me.  If you have a place in your town that makes it's own sausage then they will have high temp cheese available.  I shop here locally and the place I go [Cub Foods] make their own fresh sausage.  They have a service counter.  I get my high temp cheese from there under $4 lb.  Otherwise order it on-line.  Reinhard

post #11 of 13

made my first batch of snack sticks today, and i used crumbled cheddar in one batch, then i used stick, cheddar for the other. i put both of them in the freezer, before i stuffed them into castings. i cut the sticks of cheddar up into 1/4 x 1/4 inch cubes. hope that helped, the thing here is not to let your internal temp of your sausage  get to high, thats what melts the cheese that you buy off shelf.

dannylang

post #12 of 13

I had one batch that the temps spiked to around 203 and once the SS was done it looked and tasted great. but once you pulled it out of the refer and as the slices came to room temperature you could watch the just the centers of the cheese cubes slowly liquefy/melt. strangest thing we had ever seen.

 

Nice Job

 

Tom

post #13 of 13

Tried different cheeses and didn't care for any of them except the cheddar... The cheddar stands out among all other cheese's. Using non high temp cheese requires Patients when cubing. I tried several cutters and gadgets and the old knife and cutting board worked the best IMHO..... Non high temp cheese is not forgiving when it comes to your smoker temps so your smoker better be on the money during the whole cook or else..... high temp cheese is the way to go but I do use regular in a pinch.... Like this Thursday...lol

 

I'm known for cutting the cheese once in a while.....:biggrin: lol     

 

Here's a great knife for cutting the cheese.. love mine

 

 

 

Joe

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