Hello,
I've been experimenting makingvenison summer sausage and sticks for the past few years and I'd like to add cheese into the recipes. Idid try this once and it was sort of a mess. Iran the cheese through the grinder and it just seemed to turn to mush and clog up the grinder. I did read another post where someone said they use a hand stuffer when they use cheese due to this reason I believe, which makes sense. What types of cheeses work best? Do you run them through the grinder?How much cheese per pounds of meat? Thanks.