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Posted: Fri Mar 22, 2013 01:24
Cabonaia wrote:Hey Rudy - those look beautiful! Question...did you use hi-temp cheese, or just cheese cheese?
Jeff, see above post. I used plain store-bought swiss.
Posted: Fri Mar 22, 2013 02:22
In the melting of cheese I have seen this: mozzarella melts easiest, then jack, then Colby, then cheddar, then Swiss and jarlsberg.
Posted: Sat Mar 23, 2013 01:25
I usually only use cheddar or swiss in my sausages. Never had a problem with melt-out.
Posted: Sat Mar 23, 2013 04:44
Cheddar or Swiss works for me. Thanks for the info.
Posted: Sat Mar 23, 2013 12:36
I have saved your Pastrami wurst with Swiss Cheese recipe, your sausages look awesome!
Also very interesting read about the high temp cheese versus regular.
Posted: Sat Mar 23, 2013 16:41
With the barbecue season just around the corner, all this talk about cheese in sausages is making me want to get on the bandwagon. I have some high temp cheddar in the fridge and intend to make a something with venison with it. But it also looks like I will have to experiment some regular cheese as well. Standing over the barbecue also gives me an excuse to drink beer.
Posted: Sun Mar 24, 2013 01:49
" Standing over the barbecue also gives me an excuse to drink beer."
Hey Red, I find that a little yardwork get beer hand-delivered to me!
As for cheese in sausage I'm thinking after I harvest my wild hog soon a small batch of Italian spicy with garlic chunks and provolone will be in order, maybe throw in a little zinfandel too. With all the spring growth I know the wild pigs are fattening up, I'll wait another 2-3 weeks and then strike. RAY