Homemade Sausage Making

Am preparing to make a batch of summer sausage and thought I'd add sharp cheddar cheese but got to thinking about how this might make the end product more salty tasting. Was planning on adding about 5% sharp cheddar cheese to the mince and was wondering if I should cut that salt back a hair to account for this or just leave it be. Any thoughts or suggestions would be appreciated.

I add cheese all the time. I make a beautiful Jalapeno summer sausage. I add 10% cheese and have used sharp cheddar, pepper jack, and jalapenojack and never had saltiness issues.

Thanks. I was planning on bumping the salt up a little because I like beef a saltier than pork but then decided to add cheese and wondered if I wouldn't go to far.

Just a note here on adding salt. It's a common practice by many of the guys on the Polish forum to add different amounts of salt to their products if they finish in the smoker or by poaching. If finishing in the smoker salt is usually 2g/kg less than poaching. Makes sense.

Red is the more salt when poaching because some would be "boiled" out, I know you don't actually boil it but I didn't know what other word to use. lol

Poach is the word, and yes, that is exactly the reason. A portion of the salt in the meat will be drawn out by the water. And if you don't adjust for that in the sausage, you can poach in salted water.