Pre Smoking High Temp Cheese

[poacherjoe]

Has anyone ever done this? I like a heavy smoke flavor and would like to try smoking my high temp cheese prior to adding it to my summer sausage. I think this would taste great. This is in the works unless someone here shoots it down for some unknown reason..

 

[Steve H]

I don't see why it would be a problem. Though I haven't done that. I use regular cheese that I've smoked for SS all the time.

 

[bradger]

I'm not sure what you mean by high temp cheeses.

 

[mike243]

The high temp cheeses are made to be put into sausages and such that have to be brought up to certain temps without melting. I would smoke it for 1/2 a batch only in case its too much smoke, I read a lot of folks have to let it mellow some before eating. Good luck and let us know how it went

 

[pineywoods]

If I wanted to smoke the cheese before adding it to the sausage I would just spread it out on a pan and cold smoke it then add it like I normally do.

Bradger check out this link https://www.butcher-packer.com/inde...th=204&zenid=8b6f46a101730bc7fa3fb7486f9cc017

 

[bradger]

thanks mike243