high temp cheese

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grimreeper

Smoke Blower
Original poster
Jan 8, 2011
88
10
Moosomin, SK
I just recived my order of high temp cheese from lem. I want to know if i should store it in the fridge or freezer or in a cupboard.
 
I think you should ship it to me.
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That is what i am making on my days off. Another question i have is what is a good smoke house. I have a mes 30(to small) and a trager grill. I am looking at some thing that can hang a 22 inch long summer sausage easily.
 
I would like to ask another question that goes along with grimreeper. At which point do you put your hight temp cheese in the mix? Do you put it when mixing cure and spices or is this a last bit thing like citric acid.
 
I would like to ask another question that goes along with grimreeper. At which point do you put your hight temp cheese in the mix? Do you put it when mixing cure and spices or is this a last bit thing like citric acid.
I would add the cheese and/or japs (if adding them) after the spices and all grinding is done. That way the cheese stays intact. @10 percent.
 
 
Last edited:
Thanks again. I hope i can get some thing going. I have an order for 30 pounds of garlic sausage and 15 pounds of cracked pepper and garlic summer sausage
 
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I would keep the cheese in the freezer. Now I would build a smoke house before you buy a smoker for just cheeses and low temp stuff. Now they are easy and the plans I think are in the build section here. 
 
I would like to ask another question that goes along with grimreeper. At which point do you put your hight temp cheese in the mix? Do you put it when mixing cure and spices or is this a last bit thing like citric acid.
I would add the cheese and/or japs (if adding them) after the spices and all grinding is done. That way the cheese stays intact. @10 percent.
 
That is what we have found works the best. We mix everything up and let it sit over night. Then the next morning we add the frozen high temp cheese and mix everything again and then stuff into casings. What we found was if we put the cheese in the night before it got all mushy. The cheese seems to stay more solid and intact if we stuff it when they are frozen. That's what we found anyway.
 
 
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