Summer Sausage with Cheddar cheese

[dogtuk]

last weekend I did 25 pounds of Summer Sausage with Cheddar cheese I used Pre mixed seasoning from the Sausagemaker and some Hi temp cheddar cheese I used 70/30 Venison/Pork butt and 2.5 pounds cheddar cheese this stuff is Awesome this will be on the menu for the Superbowl

[billythekidrock]

Looks great.

 I will be ordering cheese in the next week or so and hopefully making some SS next month.

[brew]

looks awesome.....we did a bunch last fall with a pile of bear meat....thought we'd be more better if we added more hi-temp cheese than the recipe called for....sounded good in theory but the consistency wasn't right-although it tastes great !  lookin forward to doing more following the recipe a little closer.

[duramax]

Dogtuk, that looks great! Plan on doing some cheddar jalapeno summer coming up, where do you get the hi temp cheese? Ordered everything else already.

[Forrestrover]

Your killing me! That looks sooooo good!

[WCTaxidermy]

Huey, that looks awesome.  Where did you order the cheese at?  Have you ever heard of a Smokey Sharp Cheddar in hi-temp?  I would love to try that.  John

[carpsniperg2]

Looks great! I am not a huge cheese fan myself.

[billythekidrock]

You can get hi-temp cheese from a couple places. Last time I used Butcher & Packer and they were good to work with. There is a link in the "Cooking Links" sticky thread.

[dogtuk]

You can get hi-temp cheese from a couple places. Last time I used Butcher & Packer and they were good to work with. There is a link in the "Cooking Links" sticky thread.

Butcher-packer is where I buy my hi temp cheese

John
No I have not heard of that cheese I just get the cheddar from Butcher Packer I can buy it by the 5 pound bag

[daddysprad]

Looks really good!  Never thought about adding cheese to summer sausage, but next year...

In the Spokane area, Michlitch's has high temp cheese.

[BLKBEARKLR]

Huey,

Finally getting some down time and going to start doing that antelope up. Did you use any powder milk or binder in the mix? And what were the cook times? Thanks

Joe

[dogtuk]

Joe

Yes I use the binder and powdered milk in my summer sausage

I start the smoker at 120 for 1 hour then I add a pan of chips smoke at 120 for 1 hour then bump the temp up to 140 for an hour then up to 160 for an hour then up to 175 to finish the sausage its done when sausage temp is 152 the it goes into a cold water bath for 15 min or so good luck

[BLKBEARKLR]

Joe

Yes I use the binder and powdered milk in my summer sausage

I start the smoker at 120 for 1 hour then I add a pan of chips smoke at 120 for 1 hour then bump the temp up to 140 for an hour then up to 160 for an hour then up to 175 to finish the sausage its done when sausage temp is 152 the it goes into a cold water bath for 15 min or so good luck

Thanks for the good luck part, will be getting at it next couple of days. Thanks for the info....  Joe

[Armadillo]

I dont care if its 7am I want some and I need it NOW   

[JenigurAnderson]

I do agree It's Amazing!!! These are all great ideas to keep in mind.