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How much cheese is needed for Summer Sausage

Discussion in 'Sausage' started by tprice, Dec 18, 2010.

  1. tprice

    tprice Fire Starter

    I have been making some summer sausage the last couple months and have been using the High Mtn  package with

    good results.

    Well I have ordered some more supplies from High MTN and from Butcher and Pack and this time when I ordered from

    B&P I picked up a 5lb package of cheddar cheese and 1 lb of pepper jack.

    My question is what ratio is a good one for adding cheese to my mix, still sticking with pre-packaged mixes for a

    while till I get more comfortable with everything.

    Wife is wanting me to make several logs for Christmas presents and does not want me to experiment right now

    By way i am using venison
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    For summer sausage the ratio's I use are -

    19 1/2 lbs venison

    5 1/2 lbs lean pork

    1 1/2 lbs cheddar cheese

    1 1/2 lbs swiss jalapeño cheese

    For summer sausage, brats, hot dogs, etc. I use hi temp cheese. I have seen others use regular cheese with success, but when I have used regular cheese it melted and wasn't able to see it in the slices. Taste was there, but I also like the appearance of cheese chunks with the meat; just my personal preference.
  3. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Personally I go with 10% cheese and like MossyMo I use the high temp type and like it better
  4. tprice

    tprice Fire Starter

    Thanks, that was kind of what I was thinking.

    I did get the high temp cheese