I have made a lot of summer sausage but have never added cheese to it. I am considering adding cheese to my next batch of summer sausage to give as gifts for Christmas. I now do a first grind through the large plate then add the spices, cure and water, mix and then do a second grind through the 3/16 plate and stuff. I like the texture I get from the 3/16th plate. If I was going to add cheese I could not put it in with the spice and run through the 3/16th plate I would have to mix again after the grind. I guess I am asking when to mix the cheese to the sausage? If the highest temperature the smoker will get is 170 degrees will I still have to use high temperature cheese?
Steve
Steve