|
|
Post by mapper on Nov 27, 2023 19:31:59 GMT -5
Has anyone used high temp hot cheese in their sausage? I'm thinking about doing a run sometime. Single grind, leggs #10 seasoning, cheese, hog casings, and smoked. Lava jack cheese |
|
|
|
Post by 4ward on Nov 29, 2023 17:41:17 GMT -5
I have never used it, something about it kind of creeps me out.
With that said, I have eaten some good smoked sausage that obviously had it in there.
|
|
|
|
Post by mapper on Nov 29, 2023 17:54:19 GMT -5
I tried some lem cheddar and hot cheese which was Swiss cheddar blend.
While creamy, I preferred cheddar so maybe I'll just add more crushed pepper flakes and use cheddar next time.
That said it wasn't bad.
|
|
|
|
Post by 4ward on Nov 29, 2023 18:52:51 GMT -5
I always lean toward Datil peppers. You can get some good heat but it doesn’t linger too long.
|
|
