Boykjo's Jalapeno & Cheese Kielbasa in Tahiti

Discussion in 'Sausage' started by justpassingthru, Jan 18, 2012.

  1. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Some months ago Joe sent me some of his special Kielbasa seasoning to try, I finally "made" the time to try it last weekend. I made 5# following his directions but used fresh Jals rather than canned and we don't have Hi-temp cheese so I used a variety of Swiss cheese called Madrigal.  Last December my wife's aunt came back from visiting her daughter and grand kids in Costa Mesa CA and brought me some Fermento so I also made 10# of Big Guys Summer Sausage and 5# of Smokin Al's Spicy Pepperoni.

    I was up Saturday morning at the crack of dawn and did a fry test which caused me to want to fry up some more for breakfast, they all tasted so good, then I began stuffing 20# of sausage in the hog casings my friend Gary had sent me, first time for me using natural casings, but things went well, no big problems. It was 9:30 before I set the PID on my "electric" GOSM and dried them for 2 hours at 120°, next I bumped the temp to 140° and applied Pecan smoke for 4 hours with my new homemade smoke generator, after that I set the temp for 175° around 7:30 some were 152°, so I started removing the sausage from the smoker, by 8:45 all were at temp, all had been cooled in cold ice water and here is a pic of them blooming.

    Like I said this was my first time using natural casing so they aren't that pretty, I had some air pockets in the ends that filled with water, I started stuffing the Summer Sausage first and by the time I got to the Pepperoni and Kielbasa I was doing a lot better.

    [​IMG]

    This pic shows the three different sausages better, the mahogany colored in the back are the Summer Sausage, the red ones in front are the Spicy Pepperoni and the brown ones on the left are the Kielbasa.

    [​IMG]

    This is my almost Midnight snack, Joe's Jalapena & Cheese Kielbasa, I didn't use Joe's recommend amount of Jals in consideration of Mrs. JPT, next time I'll make some without for her and some with for me, the Jals were just enough to tease, and look at my "fresh" cheese, it didn't melt, it remained in the small cubes I had cut.  The cheese on the side is some cherry smoked Gouda from my first smoke with my smoke generator, it sure is good, I have purposely not devoured much of what I smoked as I'm saving it for the Summer Sausage and Pepperoni after they spend some time in the fridge drying.

    [​IMG]

    Joe my friend, thank you so much for allowing me to test/taste your seasoning, ...it is as good as everyone has said!

    Thanks everyone for looking at my Q-view,

    Gene
     
  2. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  very nice job
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    O Boy O Boy they look good bet they are tasty too 
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Wow Gene you've been busy. Great looking sausages! I bet they taste as good as they look.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look delicious Gene! Nice job!

    I like the drying rack too!
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Gene, all those sausages look really great...I have some of Joe's Kielbasa mix I want to try...If Mrs. J would just get me a Stuffer...JJ
     
  7. frosty

    frosty Master of the Pit

    Gene, that is beautiful work!  Your long day really made an impressive spread of sausages!  What sonderful variety, with great color and texture!  You deserve to be crowned the sausage king of Tahiti!

    [​IMG]
     
  8. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Nice Job on the sausages Gene.... They all look Great... The fresh casings look great to me......... 

    Joe
     
  9. johnnie walker

    johnnie walker Smoking Fanatic

    Gene, they all look fantastic and I bet they taste the same! [​IMG]
     
  10. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great Gene
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now thats some sausage that I would like to eat myself.
     
  12. Great looking sausage and good variety! [​IMG]
     
  13. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Thank you all for the compliments and kind words, it was a lot of fun to make them, ...I just love it when a plan comes together and yes they all taste excellent, I'll try to post the other sausages soon.

    Gene
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job Gene - glad to see you finally got to use those casings 
     
  15. venture

    venture Smoking Guru OTBS Member

    Looks good, and nice job on the rack!

    Good luck and good smoking.
     
  16. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    I met boykjo back in October at the SELA Gathering at Al’s farm[​IMG]. We had giving a demonstration on how to stuff sausage earlier that day. As we were leaving he had given us a couple links of his Kielbasa sausage, fresh off the smoker to take home. If it is half as good as that was, you have something great going on their[​IMG]….He has some really good recipes[​IMG]!!!!
     
  17. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job on them all Gene [​IMG]

    I like the look of the natural casings.

    Growing up in the south, that's what i'm used to them looking like [​IMG]
     

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