High temp cheese?

[KANATI McD]

Anyone know where I can purchase some high temp cheddar cheese around Memphis area?

 

[TAFKAP]

I'm not familiar with "high temp" cheese. What is it?

 

[BlountArrow]

Man, I be knowin' where you can score some chedda in Memphis. Holler if you hear me, but I ain't abouts let you in on my chedda.

 

[Marlin308]

Can order from LEM.

 

[KANATI McD]

I'm not familiar with "high temp" cheese. What is it?

Its used in summer sausage. Not suppose to melt until around 375� . Gonna try and make some and Dont want a void where the cheese was

 

[BlountArrow]

Not suppose to melt until around 375� .

Oh, that kinda chedda - my bad.

 

[KANATI McD]

You can order it from Butcher & Packer. Not sure about getting it around town.

Thanks man, have you order products from them? Do they pack it on ice?

 

[TheRealSpurhunter]

I have been making summer sausage for a couple years. I saw the price of high temp and passed. I use straight off the shelf block cheese in the flavor of my choosing. My recipe calls for a finished meat temp of 156*,and as long as you dont get much over that it holds just fine. I have people BEGGING me for sausage every year, I assume they approve of my product. LOL

 

[KANATI McD]

Not suppose to melt until around 375� .

Oh, that kinda chedda - my bad.

 

[KANATI McD]

I have been making summer sausage for a couple years. I saw the price of high temp and passed. I use straight off the shelf block cheese in the flavor of my choosing. My recipe calls for a finished meat temp of 156*,and as long as you dont get much over that it holds just fine. I have people BEGGING me for sausage every year, I assume they approve of my product. LOL

Well dang man, that's like telling me you have a hot 27 year old girlfriend and then not showing me pics!

Let's see that recipe. :d

 

[TheRealSpurhunter]

I have been making summer sausage for a couple years. I saw the price of high temp and passed. I use straight off the shelf block cheese in the flavor of my choosing. My recipe calls for a finished meat temp of 156*,and as long as you dont get much over that it holds just fine. I have people BEGGING me for sausage every year, I assume they approve of my product. LOL

Well dang man, that's like telling me you have a hot 27 year old girlfriend and then not showing me pics!

Let's see that recipe. :d

She WAS 27 at one time....40 now.

Anoywho, I will find you one, hold your water.

 

[TheRealSpurhunter]

You can order it from Butcher & Packer. Not sure about getting it around town.

Thanks man, have you order products from them? Do they pack it on ice?

I order all of my butchering and charcuterie products (casings, curing salt etc) from them. Excellent company.

I will second LEM stuff, they area great company.

 

[TNLynn]

I have been making summer sausage for a couple years. I saw the price of high temp and passed. I use straight off the shelf block cheese in the flavor of my choosing. My recipe calls for a finished meat temp of 156*,and as long as you dont get much over that it holds just fine. I have people BEGGING me for sausage every year, I assume they approve of my product. LOL

I have same results with block cheese from wholesale place here in town. No voids in my meat!!

 

[TheRealSpurhunter]

Oops, I must be thinking of another comment. Ill have to look them up.

 

[Legnip]

I just bought 7 lbs of the stuff from Butcher & Packer. It is shipped UPS ground typically. It may take them awhile to get it to you, but you will be happy with the results. We just made 50lbs of summer sausage 2/3's with cheddar cheese. It turned out awesome. B&P had some deals going on the cheese. I bought mine for about $5/lb. Happy Happy Happy.

 

[TheRealSpurhunter]

I have been making summer sausage for a couple years. I saw the price of high temp and passed. I use straight off the shelf block cheese in the flavor of my choosing. My recipe calls for a finished meat temp of 156*,and as long as you dont get much over that it holds just fine. I have people BEGGING me for sausage every year, I assume they approve of my product. LOL

Well dang man, that's like telling me you have a hot 27 year old girlfriend and then not showing me pics!

Let's see that recipe. :d

I cheat and use a kit from High Mountain, then start adding my own additions to it.

 

[JMcB]

Dang...that looks good

 

[ROUGH COUNTRY HUNTER]

thats awesome looking spur hunter.how much money does it average per pound to make

 

[TNLynn]

thats awesome looking spur hunter.how much money does it average per pound to make

I make mine about the same way and I think it averages about $6 per stick that weigh 3-3.5lbs each.

 

[TheRealSpurhunter]

thats awesome looking spur hunter.how much money does it average per pound to make

The kit runs $20, Pork is about $15, japelenos are about $10, two pounds of cheese is $5, red pepper $3. This makes 30 lbs or 10 3lb logs.