CHEESE IN SAUSAGE

OU812 · November 02, 2009, 06:20:32 AM

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.

marauder11 · November 08, 2009, 01:48:15 PM

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.

NePaSmoKer · November 08, 2009, 01:57:23 PM

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

marauder11 · November 08, 2009, 02:05:25 PM

So if i stay around the 160 mark it should be OK or do you recommend to wait till i find the high temp.

NePaSmoKer · November 08, 2009, 03:27:27 PM

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

wyogoob · November 18, 2009, 07:33:03 PM

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.

Tenpoint5 · November 18, 2009, 07:47:57 PM

That looks really good there Goob!!

Caneyscud · November 19, 2009, 05:47:47 AM

Now that is what I mean! A marriage of venison, japs, and cheese - whatever could be wrong with that!

wyogoob · November 19, 2009, 06:33:12 AM

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:

marauder11 · November 19, 2009, 06:02:24 PM

Looks good to me

Hopefull Romantic · November 20, 2009, 04:55:27 AM

Quote from: marauder11 on November 19, 2009, 06:02:24 PM
Looks good to me

Ditto

HR

wyogoob · November 21, 2009, 08:04:56 AM

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.

CHEESE IN SAUSAGE

NePaSmoKer

NePaSmoKer