<![CDATA[High temp cheese]]>At what point do you put the high temp cheddar cheese in the sausage mix, before grinding or after grinding?

]]>https://waltonsdev.nodebb.com/topic/704/high-temp-cheeseRSS for NodeFri, 11 Sep 2026 02:10:19 GMTFri, 14 Sep 2018 20:10:39 GMT60<![CDATA[Reply to High temp cheese on Fri, 14 Sep 2018 20:15:14 GMT]]>Robert Tartaglia You will want to put the Hi-Temp cheese in after grinding and at the very end of mixing. So if you grind everything first and then add your seasonings and cures (if needed) then get everything all mixed into the meat, the correct level of protein extraction and then add your Cheese for the last minute or so, just to get it evenly distributed throughout the meat. If you added seasoning between grinds then I would still do the same you just would have to mix a little bit less.

The grinding would smear the cheese and the point of using hi-temp is for it to retain at least some of its original form.

Let me know if you need anything else!

]]>https://waltonsdev.nodebb.com/post/2051https://waltonsdev.nodebb.com/post/2051Fri, 14 Sep 2018 20:15:14 GMT