High temp cheese in summer sausage



  • Looking forward to trying high temp cheese in venison summer sausage and cooking it in the Masterbuilt smoker.



  • If you think you sausages are good with the seasoning that you have ordered , just wait till you add cheese. I always add just a little more than the instructions. We like to call this the ’ Courtesy Bump "… Have fun and use the jalapeno flavor .


  • Regular Contributors

    I usually split my 25 pounds of mix and do a pound of cheddar and a pound of hot pepper in each half. There’s always one special roll that has a mixture of both.



  • I’m gonna a take a shot at Summer Sausage this summer for the first time. I’ve made Italian sausage for many years. We always use grated (dry) Pecorino Romano cheese in the Italian sausage. I tried aged Parmesan once but it was bland.
    Do you use soft chunks of cheese in the Summer Sausage?



  • I am trying the high temp cheese


  • Admin

    @Jason said in High temp cheese in summer sausage:

    If you think you sausages are good with the seasoning that you have ordered , just wait till you add cheese. I always add just a little more than the instructions. We like to call this the ’ Courtesy Bump "… Have fun and use the jalapeno flavor .

    I with you on this one @Jason ! We recommend adding cheese at a rate of 10% of your total meat block, but I’ve done upwards of 20% before, and it’s fantastic! I really love cheese though…

    @RossBausone said in High temp cheese in summer sausage:

    I’m gonna a take a shot at Summer Sausage this summer for the first time. I’ve made Italian sausage for many years. We always use grated (dry) Pecorino Romano cheese in the Italian sausage. I tried aged Parmesan once but it was bland.
    Do you use soft chunks of cheese in the Summer Sausage?

    @RossBausone From Walton’s recommendation and my own personal recommendation, I only use High Temp Cheese in sausage. It’s formulated a bit differently that what you’ll buy in a grocery store. That’s not to say you cannot put other cheese in sausage, but it just won’t turn out quite the same, it may melt, run out, or just make the sausage over greasy. If you haven’t tried the high temp cheese before, definitely give it a shot and see how it compares.


  • Regular Contributors

    @RossBausone yep, go with the high temp cheese. I tried a regular cheddar that I cubed and it gave a slimy texture to the sausage so it’s all high temp for me from now on.



  • I’ve never tried cheese in mine before. May have to experiment a little.



  • I’m a big fan of adding cheese to some of my sausages and Walton’s high temperature cheese works very well for me.


  • Regular Contributors

    I have been using hi-temp cheese for many years and love it. Try giving it a couple hours of cold smoke and let it set overnight. Then add it to your sausage. Also is great in brats.


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  • Sounds and looks great. Will be saving this one.👍

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  • S

    I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
    Thanks

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  • T

    Thanks im just doing it for home hobby

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  • @loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
    What really are you going for?

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  • @tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.

    Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.

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  • @jonathon ok thanks

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