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 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.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.
Sounds to me like you'll be looking at building a smokehouse. There's other people here more qualified to answer that than me and I'm sure one will be along to help you out.Thank you for that smokeamotive. I am looking for some thing that will do upto 50 lbs at one time.
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.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.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.