What cheese to add to sausages?

Discussion in 'Sausage' started by mummel, Oct 1, 2015.

  1. mummel

    mummel Master of the Pit

    Would something like cheddar work?  How big do you cut the chunks?  TY.
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Cheddar, pepper jack, colby all good, can't go wrong, if you cube it your self make them small like 1/4" chunks or buy the hi temp cheese from a variety of places, there are some pretty good flavors out there. 

    I like to get my cheese from Butcher/Packer, just seems like better quality. 

    http://www.butcher-packer.com/index.php?main_page=index&cPath=204&sort=20a&page=1

    I really like their lava Jack cheese. 

    Good luck and let us know 

    A full smoker is a happy smoker 

    DS
     
     
  3. Mummel,

    I cut the cheese into approximately 3/16" - 1/4" squares then put onto a sheet tray then into the freezer over night. then making the sausage mix I will pull out the cheese and add last just before stuffing.

    I you a sharp cheddar (smoked if I have it) there usually a few blocks in storage.

    here is a link to one of my SS to give you an idea of what it will turn out looking like when using of the shelf cheese.  

    http://www.smokingmeatforums.com/t/232100/beef-briskit-for-sasauge  

    Keep On Smokin,

    Tom
     
  4. mummel

    mummel Master of the Pit

    Freezing the pieces is a great idea.  Are there any dicers that can chop up cheese instantly, like what my grandma used to make potato chips?
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Only thing I can think of for a cutter would be like a egg slicer?? Cut one way then the other?? 

    Good luck 

    DS
     
     
  6. I just slice it with a sharp knife. first cut into slabs then stack the slabs 3 0r 4 tall and slice into sticks then I line the sticks up and slice them and now they are diced up into the little squares. as you place them on the sheet pan just crumble them apart, then freeze.

    Tom
     
  7. doctord1955

    doctord1955 Smoking Fanatic

    Ive used lots of home smoked cheese never had a problem!  I would suggest that the smaller the chunks the better it will mix in!  Just keep the smoker temp under 175!
     
  8. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    it's a lot of work chopping all that up.. it's just as easy to buy the high temp cheese already cubed up (1/4") ... pretty much the same price as store bought cheese...
     
  9. JD,

    I agree with you it is a lot of work but for some of us it requires ordering the high temp cheese and waiting a week and in my SS after cubed, the weight is only 4.5 oz. per 5lb meat ratio. in no time (someone might say one refreshment later) your done and moving on.,,,

    Tom
     
  10. reinhard

    reinhard Master of the Pit OTBS Member

    High Temp is the to go for me.  If you have a place in your town that makes it's own sausage then they will have high temp cheese available.  I shop here locally and the place I go [Cub Foods] make their own fresh sausage.  They have a service counter.  I get my high temp cheese from there under $4 lb.  Otherwise order it on-line.  Reinhard
     
  11. made my first batch of snack sticks today, and i used crumbled cheddar in one batch, then i used stick, cheddar for the other. i put both of them in the freezer, before i stuffed them into castings. i cut the sticks of cheddar up into 1/4 x 1/4 inch cubes. hope that helped, the thing here is not to let your internal temp of your sausage  get to high, thats what melts the cheese that you buy off shelf.

    dannylang
     
  12. I had one batch that the temps spiked to around 203 and once the SS was done it looked and tasted great. but once you pulled it out of the refer and as the slices came to room temperature you could watch the just the centers of the cheese cubes slowly liquefy/melt. strangest thing we had ever seen.

    Nice Job

    Tom
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Tried different cheeses and didn't care for any of them except the cheddar... The cheddar stands out among all other cheese's. Using non high temp cheese requires Patients when cubing. I tried several cutters and gadgets and the old knife and cutting board worked the best IMHO..... Non high temp cheese is not forgiving when it comes to your smoker temps so your smoker better be on the money during the whole cook or else..... high temp cheese is the way to go but I do use regular in a pinch.... Like this Thursday...lol

    I'm known for cutting the cheese once in a while.....[​IMG] lol     

    Here's a great knife for cutting the cheese.. love mine


    Joe
     

Share This Page