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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  • M

    In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage

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  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

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