Meat is too powerful for seasoning. Good but not great. Better with meat less strong like deer or pork. Imo, I think a strong meat like waterfowl is better with just a good garlic recipe or a spicy recipe.
Btw, stuffing cheese bits into sheep casings is a pita. Lot of air pockets.
I used kroger brand sharp ched that i diced and then “dried” in the fridge overnight and it worked just fine. Low and slow.
