SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Summer Sausage and Cheese?
New Posts  All Forums:Forum Nav:

Summer Sausage and Cheese?

post #1 of 11
Thread Starter 
How does one get the cheese in the middle of the summer sausage before it is smoked?


Thanks
post #2 of 11
Mix the cheese in just before you stuff the summer sausage.
post #3 of 11
Also, they make a special Hi melt temp cheese- I used it last batch of venison/pork sausage, and it maintained it's chunk form pretty well...
Butcher-packer has it, among others I'm sure.
post #4 of 11
Thread Starter 
It is that easy? WOW How about how much chesse per say a 3lb log would one recommend?
post #5 of 11
Hmmm I'd go with maybe a half to 3/4 cup or so of small cubes. But consider the higher melt temp stuff, and as soon as that puppy hits the 152 or whatever finish tempis COOL IT FAST.
post #6 of 11
Thread Starter 
Great Thanks for the info. Off to find some high temp cheese and order for this weekend. WOOT
post #7 of 11
Hey sdeters69, are you a World of Warcrafter? Just curious... that is the only place I've ever seen WOOT used. Ha ha!
post #8 of 11
Thread Starter 
Nope not a wow fan I am Halo3 fan lol
post #9 of 11
I go with 1.25 oz of hi temp cheese per pound of meat. This works well for me.
post #10 of 11
Got a question. Has anyone found a local source for high tep cheese? The only sources I know of are mail order.

JB
post #11 of 11
Just about any Buthcher Shop will have it along with all things Sausage.
They have no problem selling it and its not very expensive.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Summer Sausage and Cheese?