Hi temp cheese info

[KopperBuck]

Couple questions - never added cheese before.

I've read about adding the cheese after the final grind. I have a meat mixer from Cabelas - would that work well after grinding, just add the cheese and mix away? Also, do you need to break down the cheese for snack sticks vs sausage?

What percentage of cheese is a good start?

I have located several sources online. Just wondering if anyone had opinions about any specific ones. I'm looking at the butcher-packer, Cabela's, and a couple others.

Thanks

[Blacklab]

I have used sausage makers hi temp. Seemed to be good. On your final mix the last 1-2 mins. Is when I add cheese. 1 cup at a time depending on amount of meat. Been a while though I think they were 1/4 inch cubes. Can't remember if you can get smaller or not Hi temp cheese melts so keep temps 225 is a great temp for sausage making with cheese

[dogtuk]

Hi temp cheese is great for sausages I use 1 pound of cheese for ten pounds of sausage butcher packer is a great place to get it I buy five pounds at a time I wouldnt go above 180 on temp for sausage fat melts at 180 so if you go above 180 the fat will turn to grease and make a mess good luck

[Blacklab]

Hi temp cheese is great for sausages I use 1 pound of cheese for ten pounds of sausage butcher packer is a great place to get it I buy five pounds at a time I wouldnt go above 180 on temp for sausage fat melts at 180 so if you go above 180 the fat will turn to grease and make a mess good luck

dogtuk! How the heck you been doing. Great I hope 

[NRA4LIFE]

What Huey said.  I order from Butcher Packer or PS Seasonings, whichever I'm mass ordering from and can get free or cheap shipping.  It's great with jalapeno in summer and smoked brats.

[The Weazle]

When I make Brats I use smoked gouda from Costco.  I cut it into 1/4 -1/3 inch cubes and mix it into the meat right before stuffing the sausages.  BBQing the Brats will melt out some of the cheese, but not all of it, and it tastes great!

You have to use the high temp cheese in summer sausage, or other meats you are going to smoke to 165* or more, or the cheese will just melt out of it, and you won't ever even know it was there.  The Jalapeņo Jack Hi temp cheese is a great choice for summer sausage!

[dogtuk]

Doing good here just working and hunting and fishing when i can you know life in general :-) about to start up making sausages again now that i have some meat in the freezer also took up a new hobby homebrewing :-) having a great time with that one

[HUNTINCOUPLE]

Doing good here just working and hunting and fishing when i can you know life in general :-) about to start up making sausages again now that i have some meat in the freezer also took up a new hobby homebrewing :-) having a great time with that one

Good to see ya around!

[The Weazle]

Doing good here just working and hunting and fishing when i can you know life in general :-) about to start up making sausages again now that i have some meat in the freezer also took up a new hobby homebrewing :-) having a great time with that one

Good to see ya around!

Yeah, Huey has mentored me on sausage making on a few forums...Good to see you back Bro!

[KopperBuck]

Thanks all. I hope to have pics soon.

[Blacklab]

Thanks all. I hope to have pics soon.