High temp cheese
Robert Tartaglia last edited by
At what point do you put the high temp cheddar cheese in the sausage mix, before grinding or after grinding?
@Robert-Tartaglia You will want to put the Hi-Temp cheese in after grinding and at the very end of mixing. So if you grind everything first and then add your seasonings and cures (if needed) then get everything all mixed into the meat, the correct level of protein extraction and then add your Cheese for the last minute or so, just to get it evenly distributed throughout the meat. If you added seasoning between grinds then I would still do the same you just would have to mix a little bit less.
The grinding would smear the cheese and the point of using hi-temp is for it to retain at least some of its original form.
Let me know if you need anything else!
@Jonathon So do you have a good catfish breading recipe?
@Parksider what did you use for your shell of your cooler? Did you use a cooler insert or just build an insulated shack.
@akdave Not sure what your smoker set up is but the best way I have found to increase the humidity in a smoker is with Automotive Sponges. I detail that in this post https://meatgistics.waltonsinc.com/topic/1077/cured-sausage-205-advanced-thermal-processing
Raising the relative humidity will absolutely decrease your cook times, and it prevents/combats the stall