Has anyone tried making Kabanos with cheese? Thinking about trying this tonight. Comments and advise appreciated.
I wouldn't think so. It's not exposed to the air, but inside the meat.I have done sticks and kielbasa with cheese before. Was just wondering if anyone tried Kabanos with cheese because of the resting period for 5 to 7 days after the smoke. Would the cheese dry out?
I think I'm going to put some cheese in half the batch and see how it turns out.