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Summer Sausage Question

post #1 of 6
Thread Starter 

Hey guys,  I am blessed to live only 15 minutes from Butcher & packer so I am in there often. I am going to make some Summer Sausage next weekend and need some advice. I will be making 25# and will be making 12.5# with just cheddar cheese and 12.5# with Lava Jack. The question is how much cheese would you recommend per 12.5# batch. I will post pics when I get things going. Thanks.

post #2 of 6
I go 5-10% cheese to meat weight. So for your 12.5 pound batch, 10% would be 1.25 pounds.
post #3 of 6

I add it at 5% which willl be around 3/4 lb. If you like it cheesey add what CB said

post #4 of 6
Thread Starter 

Sounds great.....will split the difference and go with a pound. Thanks guys.

post #5 of 6

Don't forget to post the pics,,,wish I lived that close,, would save me a ton on shipping costs

 

DS

post #6 of 6
Thread Starter 

It appears that real life has gotten in the way of "Real Life" and I have had to delay the summer sausage session. I will be doing it soon and will post pics.

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