Cheese

TheSurveyor · Dec 15, 2017

Well to take my mind off my bear hide issues I've decided to make a batch of summer sausage this weekend and smoke some pork butts at the same time. Anyway has anyone ever used non high temp cheese in their sausage? I never use cheese but was thinking of adding some. Just not sure I like the concept of non melting cheese. Like oil and water in my small brain.

wytex · Dec 16, 2017

Get the high temp cheese . There will be none left in cheese form if you don't , smoking will melt it. I get ours from LEM or one of the big sausage and butchering suppliers.
It tastes fine and the consistency is also ok.

shootbrownelk · Dec 16, 2017

Just eat the sausage as is and have some GOOD cheese on the side, I don't care for that hi-temp stuff. I prefer some Wisconsin aged cheddar with my sausage.

TheSurveyor · Dec 16, 2017

Well I ended up using some kind of white Mexican cheese. Lady at the store said it had a high melting point. We'll see how it is tomorrow.

Sask hunter · Dec 16, 2017

Old cheese has a higher melting point but it will still melt some. Cheese curds are supposed to be the best for sausage

TheSurveyor · Dec 16, 2017

Ooooo. Cheese curds. It ain't fresh if it don't squeak!!!

Might have to have a bud from the north woods overnight me some now.

Nick87 · Dec 16, 2017

shootbrownelk said:
Just eat the sausage as is and have some GOOD cheese on the side, I don't care for that hi-temp stuff. I prefer some Wisconsin aged cheddar with my sausage.

This

Cheese

TheSurveyor

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wytex

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shootbrownelk

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TheSurveyor

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Sask hunter

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TheSurveyor

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Nick87

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