Is High Temp Cheese Necessary? | Jalapeno Cheddar Sausage | Gourmet Woodsman
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- Опубликовано: 15 окт 2024
- In this video I make jalapeno cheddar sausages with different cheese options to answer the question, is it really necessary to use high temperature cheese in your sausage?
Jalapeno Cheddar Sausage:
50% fatty pork (pork butt)
50% fatty beef (brisket, chuck, short rib, etc.)
1.6% salt
0.25% cure #1
0.3% black pepper
0.5% garlic powder
0.2% onion powder
0.4% paprika
0.4% ground mustard
3% nonfat dry milk
7% beef broth (or water)
10% jalapeno pepper
12% cheddar cheese
30-32mm hog casings
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I’ve been waiting in someone to make this video forever. Thank you!
Great as always! not a fan of high temp cheese myself ..........oaxaca cheese for the win , trust me
I believe you, I could see oaxaca cheese working really well in a sausage. I'll have to give that a go sometime soon😋
Thanks for the comparison video. While I have not used high temp cheese myself I've always had good luck with regular. I make a similar sausage using dried jalapeno flakes with seeds but I've never tried fresh jalapenos. Perhaps that would be another approach to compare - how they taste and if there is any difference after they've been frozen. I appreciate your honest, straightforward style of presenting your methods.
I love the idea of comparing fresh vs. dried jalapenos, I think I'll put that on the list for a future video. I've got a lot of jalapeno cheddar sausage videos already so I might give it a little while before I make that one!
I've only used regular cheese in my sausage and as long as I don't over heat them, everything turns out great lol I've also made a cheesey Italian sausage using Asiago cheese and it was delicious. That was cursed as well.
I've only used regular cheese with great success. Be sure it's a good hard cheese, like Tillamook or other decent quality cheese. Store brands are usually softer. I cold smoke any sausage w cheese and finish with a hot water bath. I get the water at 168°, add the smoked sausages and turn the burner off. After about 25 minutes, the sausage IT will reach around 150-ish.. tops.. you don't want it higher than that. I let it naturally cool to around 100 as it's now pasteurized, then cool off in cold water and lay in racks to dry. I'm sure hightemp cheese is better in many applications, such as fresh sausage that will be grilled or hot smoked sausage, but about 90% of my smoking is cold smoking because it's so much easier to control heat and finishing in water provides better heat control as well.
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Hi Greg. I am glad you made this video.That is some tasty looking sausage! I stopped using regular cheese because it was melting and disappearing or it would run out of the sausage and onto my beard when I would take a bite. When you compared the cheeses, it made me compare my high temp cheddar nugs to some aged cheddar in the fridge. Not surprisingly, the 3 aged cheddar tastes better. I am going back to regular cheese and higher quality cheese.
BTW, I liked your idea of truffle salt in those elk sticks. I am gonna try that. I already use it on Jerky and it is great.
Truffle and red meat are a great combo, right up there with jalapeno and cheddar or peanut butter and jelly!
I'm not positive about this but I think that the harder and more aged the cheese, the less the milk solids and oils will separate in your sausage. Thanks for the comment!🤙
Thanks for the video, was unaware of the story behind high temp cheese
Great idea for a video. Hoping the answer is you don't need high temp cheese.
Thanks for doing this video! You gave me the info I need. Good work! Probably not going to use high temp cheese. I like the melted cheese flavor also!
Glad it was helpful!
If you want hi temp cheese cube your cheese and lay out on some parchment paper and place in the freezer for 5 days will reduce the moisture content in the cheese working the same as hi temp cheese
Thanks for the tip!
Great review!!!
Thanks so much for sharing,,
Take care
👏😉
Great content! You should do a video on making two sausages same recipe but one add MSG. I really like what MSG brings to the flavour and not many people use it. In fact there is a myth that it’s bad. But it really isn’t
I've got a sausage on my list of sausages to make that uses MSG, I hadn't thought about doing a comparison.🤔
alot of people like jalapeno and cheddar sausage! I never had any but i will have to make some. Its just the wife and i, so i give alot of food away for free, ok most everything, we cant eat all of it, but its a great hobby!! She quilts, now if we can figure out how to get on utube?? 😊😮
Jalapeno cheddar is one of my favorite combos😋
I share a lot of food too🤙
I've only used regular cheese with great success. Be sure it's a good hard cheese, like Tillamook or other decent quality cheese. Store brands are usually softer. I cold smoke any sausage w cheese and finish with a hot water bath. I get the water at 168°, add the smoked sausages and turn the burner off. After about 25 minutes, the sausage IT will reach around 150-ish.. tops.. you don't want it higher than that. I let it naturally cool to around 100 as it's now pasteurized, then cool off in cold water and lay in racks to dry. I'm sure hightemp cheese is better in many applications, such as fresh sausage that will be grilled or hot smoked sausage, but about 90% of my smoking is cold smoking because it's so much easier to control heat and finishing in water provides better heat control as well.
I almost always use regular cheese. I prefer it over the high temp stuff for a number of reasons but mostly I just think it tastes better. Thanks for sharing your technique, I appreciate it!
great video!
Thanks!👍🤙
Regular cheese looks better to me. I like the slightly melted look.
I agree, I liked the regular cheese ones better😋
I keep my stand alone freezer at -20*F its froze solid!
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