Summer sausage cheese ratio?

Discussion in 'Sausage' started by danmcg, May 16, 2009.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I just mixed up 10 lb's of meat for summer sausage and want to add some hi temp cheese to half of it but not sure how much. I'll can do it by eye, but thought I'd ask for some input from someone that has cheesed up their sausage before.
    Thanks in advance.
    Dan
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I've never used the cheese in my sausage before. I'm sure someone will be along shortly to help out. Don't forget the pics.[​IMG]
     
  3. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Wish I could help Dan. Haven't ventured into the summer sausage yet. Still messing with the fresh and smoked link sausages. Where did you get the high temp cheese?
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

  5. fritz

    fritz Meat Mopper

    If I remember corectly Its 5-10%
     
  6. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks Dan
     
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Well I went 10%. We'll see how they come out. Hopefully I can get some smoke on them this afternoon ......

    9 1/2 at about 1 lb each

    [​IMG]
     
  8. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    little late Dan

    i think 10% will be just fine i use 1 pound of cheese to 10 pounds of sausage its great stuff good luck
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great Dan I look forward to the rest of the progress!!
     
  10. jjrokkett

    jjrokkett Meat Mopper

    Not sure of the percentage but I use about 2 or 2-1/2 cups per 10lbs batch. I've never weighed it but I guess now I will to see how many lbs. that is....
     
  11. txbigred

    txbigred Meat Mopper

    Yep, 10-12% is what I use, and it comes out great!

    Dave
     
  12. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    The guy I used to get my sausage from always used a 10 to 1 ratio.
     
  13. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Well I think the 10% number is just right. It was a nice cheese flavor, but not to much.
    [​IMG]
    I do need to work on my mixing the cheese in. I did it about an hour after i mixed the seasonings in and the meat was super tacky and tough to mix...next time I'll add it before the seasonings.
     
  14. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Looks great Dan, Points for you
     
  15. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job, Dan. That looks really good. [​IMG]
     
  16. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks awesome nice job!!
     
  17. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I use a 1lb. bag per 10 lbs. for mine too; one time I used a 1lb. bag for 5 lbs. and there was a little meat in with my smoked cheese.. lol! I usually pick up 2 or 3 bags when I place an ingredient order; it lasts a good 6 months or more in the fridge in it's vac sealed bags. I've also used some from a bag on salads too!
     
  18. jjrokkett

    jjrokkett Meat Mopper

    Looks great Dan.
     

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