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Reply to "PICS--Smoked BBQ Cheese Bacon Meatloaf"

Sorta interested in the cheese ratio. Back in a previous sausage making incarnation I tried making a jap and cheese variant and got it way overdosed on the cheese. Great taste but gave a greasy mouth feel. My pal Big Dave Pauling done some sums on it and decided 1.2 oz of cheese per pound of meat was about right. That give good flavor but not the mush mouth stuff. Looks like your pretty close to the recommend weight limit. How much does a cup of shredded cheese weigh? lol. I even tricked somebody into mailing us some high temp rated specimens. That stuff dont melt but tastes like sheet if nobody aint tried it. Kindly keep up the good work.
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