Time for som Cheddar Summer Sausage

OU812 · March 04, 2013, 12:15:13 PM

Good lookin money shot!!

BAM1 · March 04, 2013, 03:16:41 PM

Nice job cheese looks good. What brand did you use? was it just a block of cheddar?

classicrockgriller · March 04, 2013, 04:20:07 PM

Really nice Jim.

Gotta get busy and do some more.

Bear55 · March 04, 2013, 04:59:16 PM

Simply outstanding..

pikeman_95 · March 04, 2013, 06:22:05 PM

Very Very nice looking $ shot Jim. I have to add some cheese next time. I like a chunk of sharp cheddar with my SS on a Ritz. Very good.
Kirby

pmmpete · March 04, 2013, 06:26:51 PM

If you include cheese in a sausage, and then freeze the sausage, what effect does the freezing have on the cheese? If you freeze a brick of cheese accidentally, such as when winter camping, some kinds of cheese, such as cheddar cheese, will get all cracked up and mealy. Does the same thing happen with the cheese in a sausage?

pikeman_95 · March 04, 2013, 06:37:53 PM

I was just going to ask that ;D

classicrockgriller · March 04, 2013, 08:02:30 PM

Quote from: pmmpete on March 04, 2013, 06:26:51 PM
If you include cheese in a sausage, and then freeze the sausage, what effect does the freezing have on the cheese? If you freeze a brick of cheese accidentally, such as when winter camping, some kinds of cheese, such as cheddar cheese, will get all cracked up and mealy. Does the same thing happen with the cheese in a sausage?

I have never used hi temp cheese in my SS and I have froze some and never

really seen any adverse effects. Maybe it's due to to smaller cuts of cheese

and then being able to unfreeze with some fat around it to help draw mositure.

Not for sure, but I didn't see it as a problem.

Sailor · March 05, 2013, 05:27:52 AM

Quote from: BAM1 on March 04, 2013, 03:16:41 PM
Nice job cheese looks good. What brand did you use? was it just a block of cheddar?

Just a cheap Publix brand. Used 8oz per 5 pounds. Cut in 1/8 inch slabs and used my cheese dicer to cube them in 1/8 inch cubes.

Sailor · March 05, 2013, 05:35:02 AM

As for freezing cheese in SS I can't speak for using Sharp Cheddar as I have only used Mild Cheddar. Last October I made up several batches of Cheddar Summer Sausage for the Holidays and cut the chubs in 1/2 and left the casings on. I put the 2 halves in a vac bag and vac sealed and threw them all in the freezer. Pulled a few for Thanksgiving and they were fine. No degration with the cheese. Still had some left for Christmas and they were just as good as the day I sealed them. When I pulled them from the freezer I defrosted them in the fridge still vac sealed. Don't know if that saved the cheese or not. Perhaps just using 1/8 cubes is the trick....or if it is just using the Mild and not the Sharp. Guess I could make a small batch with Sharp and freeze and see what happens.

KyNola · March 05, 2013, 07:04:44 AM

Really great job!

Keymaster · March 05, 2013, 07:30:03 PM

Nice job Jim, thanks for posting!!

ragweed · March 05, 2013, 07:44:52 PM

Nice job, great $ shot! Gonna definitely try regular cheese next time. I've always used high temp for my SS. Never had a problem after freezing. Wrapped in plastic, then freezer paper or more recently, vac sealed.

SouthernSmoked · March 06, 2013, 03:24:57 AM

Very Nice!!