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.

I use colby or cheader cut into 3/4 inch cubes and run it through the grinder when i am stuffing the casings works for me but you have to take out the screen and blade.

Ya the colby jack is the best cheese IMHO for this job!

Have you ever tried to add jalapeno's to it? Really great. Remove most of the seeds and then blend them up real fine and add to your mix. Not sure just how many to add but the taste with the cheese is great.

Freeze the chease until it is almost frozen and the grind through your largest plate. Freeze in 1lb pkg. You should be adding 1 lb cheese to 10lb meat and fat. You can also get Hi-Temp cheese which makes it a little easier to prevent the cheese from melting into the meat during the cooking process.