I'm asking this question almost a year after my summer sausage went awry. Figured I would ask before I try it again and mess up a second batch.
Last year I bought a variety of the high temp cheeses from Butcher-Packer to add to my elk/yak summer sausage. I mixed the seasoning and added the same amount of fat that I have in the past with excellent results, except this time I added the cheese.
All was fine and dandy up until the point where my PID kicked the temp up to about 160-170* for the final hours to reach the IT of 165*. At this point, the cheese melted, and literally dripped out the bottom of the casings. The sausage was extremely dry once it was all done. I did a regular batch of SS (no cheese) at the same time, and it came out fine. From what I understood, the cheese was supposed to hold its shape and flavor up to 400 degrees, a far cry from the 165 degrees for summer sausage.
What gives???? Anyone ever have this happen? I would love to have cheese chunks in my SS to change it up a bit, but it isn't worth wasting the batch if it comes out so dry.
On a side note, I didn't toss the dry SS. I kept it, and use it when I make chili. I cut it up into 1/2" slices, then quarter the slices. Makes for some tasty chili!
I only take my SS with cheese to a IT of 152. The highest I take the cabinet temp is 175. I seem to have better luck with a moist sausage by smoking then into a hot water bath of 160 to get the IT to 152.
Is that just for the sausage with the cheese in it that you do that for? I still don't understand why the cheese would melt if it is supposed to be good to 400 degrees.
If you have cure in the meat you only really have to take the IT to 150deg. That may help.