In December, I think, Trent asked me to develop a fermented and air dried sausage that contained cheese. My first attempt, a turkey based pepperone style sausage with his raw milk colby cheese was pretty good but not good enough. (It sold out, but you know what I mean.)
First, the ratio of cheese to meat proved to be too large, resulting in a loss of identity of the meat. Frankly, there was no way to tell that the sausage had been made with turkey. Also the cheese was a too moist and so even after three weeks of air drying it was still too soft. And the sausage fermented a little too much, perhaps due to the presense of too much bacteria (from the cheese and from the Bactoferm culture I added) and too much bacteria food (sugar). So we altered the recipe a bit, using 30% less of a dryer cheddar style cheese and cutting back on the amount of sugar.
The pictures below show the sausage on Friday (2/15) as it was being made and before it had begun to ferment. I had been planing to shoot them again on Saturday after they had spent the night in the warm kitchen fermenting but got side-tracked by preparations for out trip to New Jersey for that zany Kitchen Nightmares shoot.
So it goes: Love of craft goes out the window when the hirsute hand of fame comes knocking.
Happens all the time. LOL