A cheese only a cheesehead will know?
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Ridley Acres I guess I never paid attention to price. I will have to look now
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Ridley Acres on last edited by
Ridley Acres The price is up there with the specially imported cheeses of the world for sure.
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Ridley Acres It’s $6.16 for 8 oz at my local grocer. It’s also something you just sit down with and plow through.
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WOW!!! August 30th 2021 I made this post! I apologize for the extremely long wait y’all have been waiting for. I did finally buy the cheese and plans in the works for next weekend making. I am gonna use both Willies with MSG and W Beef Stick with MSG. At the current moment I am thinking of doing five 5lb batches. I will run a 5lb batch with each brun uusto cheeses then the typical high temp cheese in cheddar and mozzarella. But this will not make even amounts to do taste test comparison, I will sit down and figure it all out how much meat I need to grind. Stay tuned……! Oh, I think I’m gonna place an order for some smooth acid as well!!
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twilliams It was a unique cheese for sure, hope it works out for you like it does in your brain.
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And here we goooooo!!! Everything measured out, cheese cut and in the freezer to harden, will start grinding right after this post!!
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to twilliams on last edited by
twilliams What is your trick to cutting all those cheeses into 1/4" chunks?
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
twilliams Power User PK100 Regular Contributors Team Greyreplied to Denny O on last edited by twilliams
Denny O highly precision scan pan knife and cheese cutter. First I trimmed the block of cheese to the width of the cutter then I used the cutter to cut block in half thickness wise. Then just used the knife 1/4” at a time both length and width. Tedious yea it is.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to twilliams on last edited by
twilliams Good prep makes Great products!
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to twilliams on last edited by
twilliams Darn, I was hoping to get in on a well kept secret! But that is about the same as me. I was just looking for a way to cut about 3 pounds of cheese a tad bit quicker and slicker.
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I LOVE knifework! I’ll cut up your cheese for ya! No problem!
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Well just got done stuffing at 10:30pm. Doing 8 five lb batches and cleaning equipment in between each batch sucks……lol. I did have to stop for a few hours as the kiddos and grand kids showed up. Gonna be a long night, just fired up the smoker and got a 7 hour cook for that. I will say I’m a bit concerned, the meat has a off smell to it, not rotten but maybe a freezer burn smell. It has been in the freezer a while. Particularly the pork trim. We shall see. Lesson learned use fresh meat
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Hang in there I know how those nights are, believe me, or not, up to you, I guess. But good job on getting it all accomplished! I hate washing dishes too (I think almost everyone does) Could be wrong though, it has happened before. Let us know how it all turns out it will be fun to share in your success!
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Well I got to bed at 6:35am….lol. Long night, I don’t want to do that again. Well here are the results. My opinion I just don’t know if I’m a fan of the smooth acid, but over all I’m just not a fan of the tang in any product. I will know more when the batch with no acid comes out of smoker today. The cheddar cheese does give it some taste and a creaminess palette appeal, I personally would rather taste the seasoning than cheese that is why I prefer not to have cheese in the meat. The Brun uusto baked cheese does not appear to give this sausage any real benefit. No creaminess or flavor profile change. It’s just hanging out waiting for instructions on what to do I guess……lol! This batch here all had the smooth acid in it.
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Well, it looks cool anyway. that is called tuition. Cost you a little cheese and some acid. Now you have learned it just isn’t worth it to you! If I could show you all of the tuition I have paid in the last 50 years or so of sausage making, they would kick me off this site for BOMBING it with a data dump! I think you did a great job! that is why they make chocolate and vanilla; folks have different tastes. Hopefully a friend or family member will really love it!
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@Whitetailrancher absolutely agree, I’d say the test was a success, just not the result I was really hoping for. Atleast nothing catastrophic happened and made the sticks inedible.
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Yes, i ALWAYS learn more in dissapointed results than I do when everything just goes perfectly. Except when i am cooking for others. But that is why we do “tests” so whne we do cook for others we know what the outcome will be. I’ll be completley honest and let you know I threw away 100 pounds of baby backs just last week. They just tasted a tiny bit different than i am after. They were perfectly fine and no one else would have ever noticed a thing. But I wasn’t making 100 Pounds of ribs for myself. I’ve been accused of being a bit to “picky” meaning perfectionist. They are likely right but I’ll never admit to caring too much about what I put out.
