I've made a couple batches of deer sausage using a Hi Mountain Mix, making 30 lbs. at a time. I'd like to add some cheese to my next go round, first how much would be a good start in a 30 lb.? Also will I need to reduce the amount of meat or will my batch be 30+ lbs. Having the right amount of cure is what I'm worried about.
I don't have any idea but I want to see what the sausage guru's have to say about it.
30 pounds of meat is still 30 pounds of meat even if you add 3 lbs of cheese to it. Cure the meat then mix in the cheese before stuffing.
Thanks, didn't want to make anyone sick or waste 30 lbs. of meat. Three lbs. of cheese a good amount to try?
Good place to start. I use 3 pounds to 25 pounds of brats. Others may use more or less. It will be a matter of personal choice. Try 3 if its too much use2.5 next time until you dial it in to where you like it.
As Chris said, some may use more cheese and others may use less. I find that 1/2 pound of cheese per 5 pounds of meat is about the right amount for my taste. On the cure be sure to add 1 tsp of cure #1 per 5 pounds of "meat" not meat + cheese. So if you are using 30 pounds of meat then you should be using 6 tsp or 2 Tablespoons of cure #1.
Quote from: Sailor on February 04, 2014, 06:33:23 AM
As Chris said, some may use more cheese and others may use less. I find that 1/2 pound of cheese per 5 pounds of meat is about the right amount for my taste. On the cure be sure to add 1 tsp of cure #1 per 5 pounds of "meat" not meat + cheese. So if you are using 30 pounds of meat then you should be using 6 tsp or 3 Tablespoons of cure #1.
Whoa! My conversion table says 3 teaspoons = 1 tablespoon. So for 30 lbs of meat, I would add 6 tsp or 2 TBL of cure #1.
Quote from: ragweed on February 04, 2014, 06:45:53 AM
Quote from: Sailor on February 04, 2014, 06:33:23 AM
As Chris said, some may use more cheese and others may use less. I find that 1/2 pound of cheese per 5 pounds of meat is about the right amount for my taste. On the cure be sure to add 1 tsp of cure #1 per 5 pounds of "meat" not meat + cheese. So if you are using 30 pounds of meat then you should be using 6 tsp or 3 Tablespoons of cure #1.
Whoa! My conversion table says 3 teaspoons = 1 tablespoon. So for 30 lbs of meat, I would add 6 tsp or 2 TBL of cure #1.
Good catch! Typo on my part. Glad you caught that mistake. I fixed my post. Whewwwwwww that could have been bad!