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  • Any tips for easiest way to use regular (non-high temp) cheese in . . .
    As the title suggests, I'm looking to see if anyone here has any tips on the easiest way to process regular cheese, as in not the high temp cheese, for use in sausage I don't really like the flavor or the texture of the high temp cheese, and it's also just so expensive it's laughable in my opinion
  • High temp cheese or not - Smoking Meat Forums
    If your doing summersausage or the type that you dont cook right before eating I think regular cheese would be fine since your moderating the temperature If your making brats that someone is going to bbq or bake I would use High temp because most people over heat their food and the regular would probably melt away
  • Summer Sausage with or without high temp cheese?
    I have been making my SS with the high temp cheese but I really don't taste it in the sausage! I always have sliced cheese and crackers with the SS and I do taste the smoked gouda in this combination So I am thinking of not using the high temp cheese anymore I have been reading past posts
  • High temp cheese - Smoking Meat Forums
    Going to make venison bologna summer sausage next week Adding some high temp cheese to both Stopped at butcher shop an picked up 5# bag for $20 Pretty good deal They also carry jalapeño cheese Didn’t want that because of using hot dipping mustard
  • Adding Cheese to Summer Sausage - Smoking Meat Forums
    I guess I am asking when to mix the cheese to the sausage? If the highest temperature the smoker will get is 170 degrees will I still have to use high temperature cheese?
  • High Temp cheese - Smoking Meat Forums
    High temp cheese gives you a little more leeway with the cheese not melting if you cook the sausage to higher temps or mess up I've done both high temp and regular High temp cheese is expensive Cubing up cheese is a pain If you carefully cook your sausage, it won't melt out
  • Question on high temp cheese - Smoking Meat Forums
    Thanks for all the info, I have used regular cubed cheese in a garlic provolone sausage but sometimes it got to hot on the grill and had a meltdown I will buy the high temp and vac seal freeze
  • Hi-temp cheese - Smoking Meat Forums
    Sounds like Weight Watchers plastic cheese! They have a rapid syneresis induced by high renneting temperature and high cooking temperature High temperature cheeses are pressed at higher temperatures and the lactose is removed by syneresis There is little acid development before draining
  • High Temp Cheese in a snack stick? - Smoking Meat Forums
    I just ordered some high temp cheese to add to my snack sticks I typically do 5 or 10lbs batches of beef snack sticks so I am curious how much high temp cheese do you add to your batches Thanks Last month I made Jalapeño and cheddar snack sticks i used 8oz of shredded cheddar to 5 lbs of meat
  • Question about cheese - Smoking Meat Forums
    I have made both summer sausage and snack sticks with just plain store brand aged cheddar cheese The results to me at least seamed good I have never tried the high temperature cheese For those of you who have used both kinds of cheese what was the differences you have found?





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