We always smoked them right after stuffing and then wrapped them in freezer paper ( cloth sacks don’t protect them from freezer burn) and then froze them till it was time to cook them
Cold smoked cheese
I cold smoked some sharp cheddar cheese A week ago using apple wood. It was my first time smoking cheese came out good. I have been cutting up my cheese in small piece then storing in freezer to use in my summer sausage. This has worked out well the cheese stays whole does not melt out. Has anyone ever added smoked cheese to A snack stick or summer sausage if you did how did it turn out?
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
shoprat53 Walton’s has high temp cheese that you can add to your mix near the end before stuffing. It adds another level of flavor and visual appeal to the finished product. Many regular cheese’s have a lower melting point than the cooked point of the finished sausage leaving you a messy finished product. I haven’t tried smoking the high temp cheese, but that might be an option.