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Started By
Message
High temp cheese for sausage making
Posted on 11/27/19 at 5:22 am
Posted on 11/27/19 at 5:22 am
Where do ya'll buy yours? Thinking about doing some this year.
6
Posted on 11/27/19 at 5:27 am to indytiger
I use velveta
Posted on 11/27/19 at 5:50 am to indytiger
I ordered mine off amazon.
Posted on 11/27/19 at 6:27 am to indytiger
Posted on 11/27/19 at 6:31 am to indytiger
I ordered mine from Amazon. Ask the meatman is the feller selling it. It arrived in a two days with ice packs.
Posted on 11/27/19 at 6:46 am to indytiger
Check Rebel butcher. They have everything you need to make sausage other than the meat. They are in Pearl, Ms.
Posted on 11/27/19 at 7:40 am to indytiger
Targils in Opelousas. Don’t use velveeta
Posted on 11/27/19 at 3:55 pm to mylsuhat
I second Butcher and Packer
That pepperjack is
in a meatloaf
That pepperjack is
in a meatloafPosted on 11/27/19 at 7:13 pm to sonoma8
Has anyone used just regular cheddar cheese instead of the high heat? Does it taste/work out the same?
Posted on 11/27/19 at 7:34 pm to EFHogman
quote:
Has anyone used just regular cheddar cheese instead of the high heat? Does it taste/work out the same?
No. It melts when you smoke it. There is a reason they call it high heat cheese.
Posted on 11/27/19 at 8:35 pm to EFHogman
quote:
Has anyone used just regular cheddar cheese instead of the high heat? Does it taste/work out the same?
There’s a reason they make high temp melting point cheese. It’s so that you can smoke it and cure the sausage without the cheese melting. So no, you can’t use normal cheese. It in no way works even remotely close.
Posted on 11/27/19 at 8:54 pm to jorconalx
Yes do not use velvetta. First off it isn’t cheese and breaks down into an oily processed mess. Rancid after its smoked, cooled and reheated. We use pepper jack and mild cheddar and copper cheeses. Mostly order out of Wisconsin
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