New idea when it comes to adding cheese to sausage....

[daveomak]

The other day I grated some sharp cheddar cheese for chili and placed, what I didn't use, in an uncovered bowl in the refer.... Planning on using it soon.....
Well soon came and went.... The cheese was dehydrated and perfect.... I don't recall how many days were needed to dehydrate the cheese but that should be easy to figure out... When it ain't soft, it's ready......

The thought came that it would be perfect for adding to sausage, for the smoker, because it wouldn't melt and get gooey,....

So, there it is... I haven't tried it.... If you do try this concept, post your results here for others....

Dave

 

[DanMcG]

Interesting thought Dave, but I'm not sure it would rehydrate enough to soften it back to chewable. I guess it would depend on how dry you took it too.
Definitely worth trying though.

 

[indaswamp]

It works Dave. I used some dehydrated sharp cheddar to add to my most recent run of goose/pork jalapeno and cheddar snack sticks. Only concern is that the shredded dried cheddar is more brittle so you have to be mindful of how much you mix it in. The dried cheese definitely helped speed up the drying of the snack sticks.

I watched a recent youtube made by a Canadian Butcher on Jalapeno and cheese smoke sausage. He used processed cheese like velveeta...claims Marianski recommends it in his book because it holds together when heated in the sausage. He basically cut the cheese into chunks that would fit into his grinder head, then added both jalapenos and the cheese chunks to the mixed ground meat. Then he ran the meat back through the grinder with an 8mm or 10mm plate to chop the cheese and jalapenos. I like that idea instead of hand chopping. After hot smoking, the link he sliced showed perfect cheese pockets.

 

[SmokinEdge]

I don’t see why this wouldn’t be helpful.
I’ve been buying Tillamook extra sharp “farm style” grated (large) cheese and going right from bag to batter. It’s been working just fine.

 

[indaswamp]

Of note- I used a dehydrator on the lowest setting...about 90*F. I like your refrigerator idea better. Or possibly even in a drying chamber.....

 

[indaswamp]

Here is the video...


This guy has some good instructional videos for those interested in getting started making sausage. I've picked up a few tips from him.

 

[zwiller]

I will checking out that video indaswamp as that sounds killer! THANKS. The jalapeno cheese sausages I've had were very weak. Best sausage with cheese I've had so far strangely was a brat with swiss.

 

[zwiller]

WOAH. That video is KILLER. Great stuff and hilarious but also fairly advanced. Many thanks! indaswamp