mtnjim just remember to add your high temp cheese toward the tail end of your mixing process. If you are using any type of mixer with metal blades put your cheese in for about the last minute or two of mixing. This will allow for your cheese to maintain its shape and texture as opposed to being broken down into a finer product throughout the mixing process. I highly recommend the high temp cheeses in all of the flavors! Happy snack stick making.

20 lbs of jalapeno summer sausage seasoning with high temp cheddar. 10 lbs of cajun snack sticks…productive weekend!

unclebill yes they are hung in a vertical pellet feed smoker for cooking.

Has any one had their sure cure clump up when they add it to water? Will this effect my sausage?