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Anybody Ever Used Cheese In Cured, Dry Aged Sausage?

Discussion in 'Sausage' started by tx smoker, Mar 14, 2019 at 4:14 PM.

  1. tx smoker

    tx smoker Smoking Fanatic

    As some of my recent posts have indicated, I've gotten big into curing and dry aging different Italian sausages. Had a thought (brain fart??) coming home from my little pub a little while ago that I thought I'd run by the group. Has anybody used cheese in a cured and dry aged sausage? I've made hundreds of pounds of smoked sausages with high temp cheese but it never dawned on me to use it in a different application. Being that the dry aged sausage will not be cooked I doubt I'd need high temp cheese but and wondering if it may have an adverse affect on the aging process or the overall flavor when done. Any guidance would be very much appreciated. I have a friend coming this weekend to make one of the sausages I've posted and would like to toss out the inclusion of the cheese if it's a viable idea.

    HELP!!
    Robert
     
  2. indaswamp

    indaswamp Master of the Pit OTBS Member

    I have nothing to add...don't know either way if it is possible, but I'm along for the ride to find out.
     
  3. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Wow. Never thought of it or seen it. Let me make some contacts.
     
  4. nepas

    nepas Legendary Pitmaster Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★

    You can, just use high temp cheese as when fermenting the salami you need between 68-70*
    small chunks
     
    crazymoon and pc farmer like this.
  5. Never heard about dry aged sausage and cheese mix....I am very interested to see outcome but I do have one question: how do you plan to cure and protect cheese from spoilage (once cheese gets mixed with wet sausage meat)... it takes time to fully cure sausage and the interior of the sausage may stay moist for period of time longer than cheese shelf life....
     
  6. indaswamp

    indaswamp Master of the Pit OTBS Member

    This is exactly what I was wondering....thanks for posting....
     
  7. I guess question would be, even with cheese with long shelf life, how will cheese react in moist enviroment. .
     
  8. nepas

    nepas Legendary Pitmaster Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★

    Use high temp cheese.
    If your making your dry style salumi right you will loose weight by moisture loss.

    Normal high temp cheeses are made using highly acidic or with high salt conditions that denature the proteins.