@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!

I have found that putting some vinegar or lemon, will definitely help with the smell, but I have found that the addition of either or helps soften and make the casing more pliable and much easier to work with. After some trials, I’m hooked on using lemon juice, about 1/4 a cup per qt of water.