armyguy Envious of that stuffer, I usually grind through a 10mm plate and then second grind through 7mm plate.
Summer sausage and cheese
Has anyone smoked cheese,say cheddar.chopped it up,let it dry on the fridge overnight,and used it in summer sausage,snack sticks?
I cold smoke some turned out great yes I set mine out over night
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
I’ve seen quite a few posts on folks drying cheese a bit then using, most all said it was great. I haven’t done it, but do like the idea as an alternative to high temp cheese, which I’m not a big fan of.
tomhancock Yearling last edited by tomhancock
I make hundreds of pounds of snack sticks every year and use cheddar cheese all the time. I don’t smoke or dry it and it works fine.
No need to spend the hi price for hi temp cheese.
Ridley Acres Wisconsin Team Orange Regular Contributors last edited by Ridley Acres
tomhancock thanks, good to know. are you doing the slow creep up to temp or how are you heating your cheesy snack sticks?
tomhancock Yearling last edited by
Ridley Acres 150 for one hour, 170 for two hours, 200 until internal temperature 152.
Don’t need to make smoking schedule difficult either.
Thats what I do too,I pull mine at 155 and immediately water and ice bath.
calldoctoday Team Blue Power User Regular Contributors Alabama last edited by
Labradorbob That is what I am planning to do on the next batch of Summer Sausage & Phili Cheese steak brat. Will use a sharp or extra sharp cheddar for the sausage & a harder Provolone Sharp or Piccante I found for the brats.
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