High temp cheese
-
At what point do you put the high temp cheddar cheese in the sausage mix, before grinding or after grinding?
-
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!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
