Venison summer sausage with cheddar experiment

[tomolu5]

So I have been making some snack sticks, salami, and more Snickers in secret for a little no, honing my skills if you will. I have seen conflicting reports of whether high temp cheese is needed or not. I figured screw it, I will try, if it melts, so what, I will still eat it

I used ac Leggs summer sausage seasonings and clear fibrous casings

I intend to ramp the smoker up slowly to
165 at max. Cherry/alder mix
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[doctord1955]

It will work great for you!

An taste great looks good!

 

[boykjo]

 

[tomolu5]

Into the box it goes

Being that I got a later start than I wanted(damn beer, can't just have 1, gotta have em all) I'm gonna have to move these babies to the oven later to make way for the ham. No sweat though, my oven will run as low as 160.

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[tomolu5]

Just moved them to the oven, cheese seemed to be intact, it is at 113. I did notice a little cheese squeezing out of one of the holes I pricked in the casing.

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[tomolu5]

I just pulled them from the oven, they were climbing super slow. Pulled at 152, and into an ice bath for a while before I cut one. Notice some cheese leakage, but I can see some in tact through the casing. At about 1/10th the cost, so far that seems to be an acceptable loss.

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[tomolu5]

Pretty tasty

The sausage is very moist, I am thinking that the regular cheese must have a higher fat content than HGH temp stuff, and you could maybe get away with a lower fat content on The meat. Taste is delightful..

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[johnnie walker]

It looks pretty tasty to me!

I use regular cheese myself.

They're awful proud of that high temp stuff!

 

[tomolu5]

Yep, bout ten times as proud!

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[tomolu5]

In conclusion, cheddar will work at temps below 175f. I will note this and experiment with other cheeses.

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[driedstick]

Looks good, 

 

[doctord1955]

Try keeping temp at 170 degrees !  Ive never had a amelt out if i keep temp at 170 !

 

[tomolu5]

I was attempting to do just that, but those suckers stalled some kind of fierce. I bumped to 175 for last hour or so. The melt out was very minimal.

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[doctord1955]

I use cheese that ive smoked all the time!  Adds another flavor to it!  You will get it down so it works great for ya!

 

[tomolu5]

Gotta get my rig cold smoke friendly, but I love the idea

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[roller]

So I have been making some snack sticks, salami, and more Snickers in secret for a little no, honing my skills if you will. I have seen conflicting reports of whether high temp cheese is needed or not. I figured screw it, I will try, if it melts, so what, I will still eat it

I used ac Leggs summer sausage seasonings and clear fibrous casings

I intend to ramp the smoker up slowly to
165 at max. Cherry/alder mix
Sent from my XT907 using Tapatalk 2

I like your attitude !!!! They look great..Nice job...

 

[boykjo]

Loading up the smoker like you did will cause a longer smoking times.. If you did half as much you would see less of a stall..... I had to move from 60 lbs to 30 lb batches because of the stalls. Now I have great results and can get my smokes done in 4 to 6 hrs.................. Sausage looks great........

Joe
 

 

[tomolu5]

That was only 6lbs! Surprisingly the stall really didn't happen till I moved them to the oven. I'd bet money that suckers running a little. Colder than it used to. Normally it is about four to six hours though, my rig is just an mes 30, I don't think I could get thirty pounds in there.

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[smokinhusker]

Looks great! I use regular cheese in my SS and sticks...high temp seems too waxy.