Dave in AZ The saltiness was a little more than you just want to sit down and eat, but it was not as bad as I was expecting and to put it in sos it would be perfect. I do believe the commercial product is cooked or to me it seems to be by the color, texture, and taste.
Cheese in dry cured summer sausage??
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I’ve made cured summer sausage many years, smoke them in the smokehouse and let them hang around six weeks. We usually do this late January, early February. I use my Grandpa’s old German summer sausage recipe for venison/pork and just straight pork. It works really well, but I wanted to try some new things and wondered if cheese can be used in hang cured sausage. I’ve used high temp cheese in hot smoked sausage and that works well, but my preference is the old fashioned cold smoked sausages. Any advice is appreciated!!
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I’ve used Parmesan in salami making and had no issues of mold etc… because the cheese was encapsulated in the sausage and casing. The Cremona Salami (recipe by Eric) was great and the cheese addition was nice. I believe you would be safe to add cheese because it will be encapsulated, and the pH of the curing sausage will prevent a lot of the potential bacterial and mold growth
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by cdavis
Dr_Pain you are a wealth of information. Just 1 reason why you’ve been so missed.
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cdavis You are welcomed but I am not a wealth of information, just an information regurgitator LOL!!
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