Cheddarwurst

[Kicken Asphalt]

I had to try this recipe, but I did it with turkey, pork, and beef. Plus I doubled it.
Used 6lbs. Wild Turkey, 2lbs. Pork Butt, and 2lbs. Beef. Actually it came out to 12lbs. I forgot to add the 2lbs. of cheese curds.

Recipe: Cheddarwurst (5lbs.)

1lb. Cheddar Cheese, diced
4 1/2 lbs. Beef chuck, well marbled
1/2 lb. Pork back fat
2 1/2 Tbs. Salt
1 tsp. Insta Cure #1
1/2 tsp. Cardamom
1 tsp. Garlic powder
2 1/2 tsp. White pepper
1 Tbs. Corn syrup solids
1 1/2 Tbs. Mustard seeds
1/2 cup non-fat Dry Milk
1/2 cup ice cold water
Stuff into 32-35mm hog casings

http://s1307.photobucket.com/user/je...tml?sort=3&o=5

Diced all cheese curds

http://s1307.photobucket.com/user/je...tml?sort=3&o=4

Add everything and mix

http://s1307.photobucket.com/user/je...tml?sort=3&o=3

Stuff into hog casings

http://s1307.photobucket.com/user/je...tml?sort=3&o=2

Into the smoker

http://s1307.photobucket.com/user/je...tml?sort=3&o=1

Water bathed and bloomed

http://s1307.photobucket.com/user/je...tml?sort=3&o=0

These might be my favorite.
I posted this with my iPhone 4. I previewed post and no pictures
I figured somebody going tell me what I did wrong.

[nickelmore]

I always wondered how cheese curds would hold up...looks great.

[HawgHeaven]

Wow, they look great!! Nicely done sir!!

[Fishawn]

Nice Job!

[Kicken Asphalt]

I always wondered how cheese curds would hold up...looks great.

Cheese curds hold up real good plus half price. Hi-temp cheese is pretty pricey and I'm not sure what they put in that cheese to make it Hi-temp

[WALLE]

Very nice, KA

I tried cheese in sausage one time...regular cheddar...NOT a good idea! Those curds look like they did really good.

[BYBBQ]

Looks good !!

[jbair]

Very nice, KA

I tried cheese in sausage one time...regular cheddar...NOT a good idea! Those curds look like they did really good.

Ya know, my wife travels to Wisconsin a lot for work, and she is always making fun of them eating cheese "turds". The point is, I think the curds are fried, and I mean "I think". If so, that would explain why they'd hold up to the processing better than raw cheddar cheese.