I have heard of high temp cheese. I believe L.E.M sells it. What do you use and how much per pound?
a couple of the mexican cheese are very temp resistant
I haven't used any yet, but it is recommended that you use 10% by weight; so for 5 pounds of sausage you would use 8 ounces of cheese. But consider that a guideline to start with.
I do as HS stated 10% cheese to the meat.
You can also get the high temp cheese at Allied Kenco, Butcher Packer and Midwest Research just to name a few.
I would ask for a sample so you can taste test it, you might not like it. High temp cheese is very low in fats so it don't melt into the product. I've used homemade mozzarella cheese in some of my sausage and never had a problem. But who cares what it looks like after it cooks. I'm more concerned about the taste unless your making your product for resale.
QuoteBut who cares what it looks like after it cooks. I'm more concerned about the taste unless your making your product for resale.
Very true. Pork and stilton are my favourite! ;) :D
I get my high temp cheese here http://www.butcher-packer.com/
JT
Hey BigJohn, What are you sitting on in your avatar?
My Blue Wing... it goes from 0 to 140mph faster than you can write the check for the ticket ;D
It stops fast too... it's a 2009 Goldwing a rocket ship with a comfortable seat and a XM radio.
JT
You can guess what I ride by the user name. I'm not comfortable past 90 mph, too many idiots on the road to be riding at that speed. Ussually cruise around 75.
There are a bunch of idiots behind the wheels of cars. I usually don't exceed the speed limit... but on those rare occasions I seldom go over 100 mph and only when I can see far enough ahead to stop 2 or 3 times and my wife is not on the back ;D
John
Quote from: marauder11 on October 28, 2009, 10:49:13 PM
I have heard of high temp cheese. I believe L.E.M sells it. What do you use and how much per pound?
I use about 1 1/2 cups to 5 pounds of ground venison when I make sausage.
It's a highly processed cheese that freezes well.
Carolyn
I tend to stay away from the High Temp cheese. I get a waxy after taste and I don't enjoy it in my sausage.
Quote from: Tenpoint5 on October 30, 2009, 04:40:02 PM
I tend to stay away from the High Temp cheese. I get a waxy after taste and I don't enjoy it in my sausage.
10.5 where did you get the cheese that left the waxy after taste ?
I get mine from Frisco here in Omaha and have not noticed an after taste.
Just wondering so I dont get the stuff next time I'm price shopping.
Ou812,
I get mine from Butcher-Packer and it has been very good.
Cabela's carries it now too.
Carolyn
Quote from: Caribou on November 02, 2009, 06:14:55 AM
Ou812,
I get mine from Butcher-Packer and it has been very good.
Cabela's carries it now too.
Carolyn
Good to know. I get allot of stuff from Butcher Packer, but never cheese.
Frisco is just to close.
OK so i have looked around where i live and can not find high temp cheese. The butcher i buy my meat from says he doesn't put cheese in any of his sausage. The grocery stores don't have it. I can't order on line because it needs refrigeration. Will normal cheese work or will it wreck the sausage. I am getting ready to make some smokies and would like cheese in them.
Most of the time high temp cheese is bought from butchers or suppliers. I have used regular store bought cheese but in minimal amounts. The fats in the cheese will fat out and make the sausage gooey. Try not to exceed 175/180* smoker temp.
nepas
So if i stay around the 160 mark it should be OK or do you recommend to wait till i find the high temp.
You could do the 160* but the sausage is going to take long to get to the IT. Just keep an eye on it and you should be fine.
nepas
I get my high-temp cheese from P & S Seasonings. I like the Jalapeno variety the best.
This antelope summer sausage was made with jalapeno and cheddar high-temp cheese.
(http://img.photobucket.com/albums/v226/wyogoob/SausageSliced_a_sm-1.jpg)
That looks really good there Goob!!
Now that is what I mean! A marriage of venison, japs, and cheese - whatever could be wrong with that!
The high temp cheese I use comes in 1/4" chunks. If using cheese in sausage, I like to mix the meat and everything else together and grind thru a 3/8" plate. The sausage depicted below is deer, and pork naturally, and was ground thru a 3/16" plate. It has a mild "cheesey" flavor but I don't care for the appearance. I like it the old fashion way with large chunks of fat and/or cheese:
(http://img.photobucket.com/albums/v226/wyogoob/JalapenoCheese_cc_close_sm.jpg)
Looks good to me
Quote from: BigJohnT on October 29, 2009, 06:16:16 PM
I get my high temp cheese here http://www.butcher-packer.com/
JT
Thanks for the tip. Butcher-Packer's hi-temp cheese is much cheaper than my supplier.