CHEESE IN SAUSAGE

marauder11 · 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?

classicrockgriller · October 28, 2009, 11:50:40 PM

a couple of the mexican cheese are very temp resistant

Habanero Smoker · October 29, 2009, 01:29:06 AM

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.

OU812 · October 29, 2009, 06:12:45 AM

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.

Roadking · October 29, 2009, 10:17:15 AM

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.

manxman · October 29, 2009, 04:12:21 PM

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

BigJohnT · October 29, 2009, 06:16:16 PM

I get my high temp cheese here http://www.butcher-packer.com/

JT

Roadking · October 29, 2009, 07:28:48 PM

Hey BigJohn, What are you sitting on in your avatar?

BigJohnT · October 29, 2009, 07:29:46 PM

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

Roadking · October 30, 2009, 09:32:47 AM

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.

BigJohnT · October 30, 2009, 09:43:58 AM

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

Caribou · October 30, 2009, 02:56:15 PM

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

Tenpoint5 · 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.

OU812 · November 02, 2009, 05:38:22 AM

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.

Caribou · 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