Cheese in summer sausage

[Jshock2010]

What kinda cheese can I use other than high temp cheese

 

[Omega]

I used Walmart block cheese a couple times, worked fine but you will get a bit of melt at the bottom. Just watch your temp, and don't exceed internal temp and it should work fine.

 

[Jshock2010]

I used Walmart block cheese a couple times, worked fine but you will get a bit of melt at the bottom. Just watch your temp, and don't exceed internal temp and it should work fine.

165 temp work without melting too much

 

[Omega]

165 temp work without melting too much

Yea, don't let it sit at that temp for too long. It will melt, but since it is trapped within the meat, it will keep it's shape, too hot for too long and you risk having it melt into the meat.

I used these settings:

• 120° F for 1 hour the sausage needs to be dry to the touch before starting the smoke.
• 140° F for 1 hour with smoke "ON"
• 160° F for 30 minutes with smoke "ON"
• 180° F until the sausage reaches an internal temperature of 160 °F, depending on how much smoke you had before you can have it on or off.

 

[Forvols]

I have only tried the high temp, it was ok but I think a block cheese would have more flavor. Like others have said just watch your temp. I usually step my temps up 10*per hour, starting at 120 and max temp of 170(usually) until IT 153-155* then into an ice water bath to stop cooking. Hang for few hours to dry and bloom then into the fridge overnight and vac seal the next day. To high of an IT will also cause the fat to render out. I just did up a 28lb batch last night of plain and jalapeno, will smoke wed or thur.

 

[BMan]

If you can get some emmentaler, use that for a couple.

 

[Laserman1]

Buy the habanero cheese sticks from Aldi. You have to open the individual sticks and cut them but they work great.

 

[Laserman1]

You can see how the cheese holds up.

 

[mike243]

I see a lot of folks who use pellet smokers to cook a lot of different things that they shouldn't but they bull doze on through and think it's fine, most pellet smokers wont run below 180 or so depending on the outside temps, typically the temps start at 110 and increase hourly till around 155 or so, also a lot of folks cobble up recipe's with no cure other than a bunch of salt/sodium and sometimes not that, lot of ways to cook stuff and it's ok to question methods, today it's easier than ever to find good info so have fun and above all else stay safe. food poisoning is a real deal. A electric smoker by far is the best tool to use on cured sausages. I have gas- pellet- electric- water smoker, like the gas 1 the least, hard to control temps if the outside temps don't stay the same.

 

[Forvols]

I agree with you on the gas cabinet style smoker initially I had a cheap one it was very hard for any temp control. I also have a 22" Weber Smoking Mountain charcoal smoker; I had really good luck with it for temp control. I now use an electric Smokin-it smoker with a PID for sausage/meat stick/jerky, (I still use the WSM too just not for those items), its pretty much set the temp and that's it.

You are spot on about food safety, recipes and use of cure (pink salt/cure #1)

 

[Kevin Snook]

I don't like cheese in smoked sausage of any kind—