1.) DropzOfWild - 03/08/2013

Do you have to use a high temp cheese?

2.) Deerminator - 03/09/2013

Nope

3.) DropzOfWild - 03/09/2013

Just sharp cheddar then Deerminator?

4.) Deerminator - 03/09/2013

Yep

Anything ya want. The sky, ( and your taste buds ) are the limit.

5.) DropzOfWild - 03/09/2013

Awesome made snack sticks once before didn't add anything...kind of a rookie at summer sausage n sticks

6.) Deerminator - 03/09/2013

Half the fun is all the taste testing:grin:

7.) Deerminator - 03/09/2013

When I make venison sausage, 0ne of the things I have trouble with is the fat content.
Pork shoulders are so much leaner than years ago. It's hard to find the right amount of fat/pork meat
to get consistan results.

8.) DropzOfWild - 03/09/2013

Love taste testing! I do agree out of all the breakfast sausage I've made over the years trying to get the fat to meat ratio the biggest challenge

9.) DropzOfWild - 03/10/2013

Extra sharp cheddar doesn't work....disappears inside sticks :(