KANATI McD
Well-Known Member
Anyone know where I can purchase some high temp cheddar cheese around Memphis area?
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 wasTAFKAP said:I'm not familiar with "high temp" cheese. What is it?
KANATI McD said:Not suppose to melt until around 375� .
Poser said:You can order it from Butcher & Packer. Not sure about getting it around town.
BlountArrow said:KANATI McD said:Not suppose to melt until around 375� .
Oh, that kinda chedda - my bad.
TheRealSpurhunter said: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 said:TheRealSpurhunter said: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
Poser said:KANATI McD said:Poser said: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 have same results with block cheese from wholesale place here in town. No voids in my meat!!TheRealSpurhunter said: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 said:TheRealSpurhunter said: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 make mine about the same way and I think it averages about $6 per stick that weigh 3-3.5lbs each.ROUGH COUNTRY HUNTER said:thats awesome looking spur hunter.how much money does it average per pound to make
ROUGH COUNTRY HUNTER said:thats awesome looking spur hunter.how much money does it average per pound to make