I’ve made cured summer sausage many years, smoke them in the smokehouse and let them hang around six weeks. We usually do this late January, early February. I use my Grandpa’s old German summer sausage recipe for venison/pork and just straight pork. It works really well, but I wanted to try some new things and wondered if cheese can be used in hang cured sausage. I’ve used high temp cheese in hot smoked sausage and that works well, but my preference is the old fashioned cold smoked sausages. Any advice is appreciated!!

]]>https://waltonsdev.nodebb.com/topic/4959/cheese-in-dry-cured-summer-sausageRSS for NodeThu, 10 Sep 2026 23:51:45 GMTThu, 27 Jan 2022 14:00:36 GMT60cdavis You are welcomed but I am not a wealth of information, just an information regurgitator LOL!!

]]>https://waltonsdev.nodebb.com/post/67294https://waltonsdev.nodebb.com/post/67294Tue, 01 Feb 2022 11:42:28 GMTDr_Pain you are a wealth of information. Just 1 reason why you’ve been so missed.

]]>https://waltonsdev.nodebb.com/post/66950https://waltonsdev.nodebb.com/post/66950Fri, 28 Jan 2022 04:52:39 GMTI’ve used Parmesan in salami making and had no issues of mold etc… because the cheese was encapsulated in the sausage and casing. The Cremona Salami (recipe by Eric) was great and the cheese addition was nice. I believe you would be safe to add cheese because it will be encapsulated, and the pH of the curing sausage will prevent a lot of the potential bacterial and mold growth

]]>https://waltonsdev.nodebb.com/post/66806https://waltonsdev.nodebb.com/post/66806Thu, 27 Jan 2022 14:58:17 GMT