Hey guys love the forums helped me out so much in the past!Been making sausage and playing around with my smokehouse now for quite a while.I got my moose this year in Alberta here and i am planning on making 15-20lbs of Jalapeno Cheddar Smokies,for you not in canada our smokies are similar to a smoked Brat.My question is i've never really played around with adding cheese to my recipes.Can i get away with using just a normal cheese?or should i try and track down a high temp cheddar(which by the way is freakin expensive!).Or should i use a different cheese in general? Also what how much should i add per lb of meat?i usually mix my venision 50/50 with pork trimmings the reason for this is i use just straight red meat no fat off all of my deer,moose,and elk.Any help is greatly appreciated..thanks