Adding Cheese

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Adding Cheese

Postby rick54 » Wed Jan 22, 2014 10:48 pm

I'm looking to make a 5# batch of hotdogs in order to test a recipe and see if it's to our liking. I picked-up a couple of lbs. of the diced hi temp. cheddar cheese from Butcher-Packer to add to the hotdogs.
Is there a set amount you add to a 5# or 10# batch of mix, or do you just eyeball it?
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Re: Adding Cheese

Postby johngaltsmotor » Thu Jan 23, 2014 6:07 pm

I typically add 10% so a 1lb bag of cheese into 10lb of meat. I've got a friend who goes 20% in his jalapeno bratwurst and they're nice and gooey but not ridiculous.
Pigs are magical creatures.... they turn vegetables into BACON!!
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