When adding HI Temp cheese do you substitute some meat for the weight for the final yield?
Example if I want 25 pounds of brats and I use 2.5 pounds of cheese and add 2 pounds of water.
Do I use 20.5 pounds of meat? 20.5+2.5+2= 25 yield
Or do I use the 25 pounds of meat? 25+2.5+2= 29.5 yield
I have always done the first option and it turned out great but I don’t know if that effects the cure/additives…