Thanks to Boykjo

Discussion in 'Sausage' started by smokeymose, Feb 8, 2016.

  1. smokeymose

    smokeymose Master of the Pit

    I know, another Jalapeno/Cheese Kielbasa, but I told Joe that if it worked for me he'd get the credit. Well it worked! I broke his 10# mix in half for a 5# batch & used 7oz of cheese. Using my MB gasser for the box with a hotplate for heat and with the mailbox attached with a 6" AMAZN tube, I smoked at 120 for 3hrs til the links hit 98it.
    Since it was really windy, I didn't even try to light the gas to finish, so it went into the house oven at 180 until it hit 160, then into a cold bath.
    Taste test and ready for packaging.
    They came out great! I'll use 5oz of cheese instead of 7oz next time though.
    I wonder if Joe has a Hot Italian recipe 😏
    Dan

    :sausage:
     
    tropics, boykjo and tjmitche like this.
  2. dukeburger

    dukeburger Master of the Pit OTBS Member

    That looks awesome!! [​IMG]

    Nice job!
     
  3. joe black

    joe black Master of the Pit OTBS Member

    Joe is a really good source for all kinds of information.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Agreed. Joe is great at helping, has helped me a lot
     
  5. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Kielbasa looks great SM.........................[​IMG]

    [​IMG]

    Joe
     
  6. tropics

    tropics Smoking Guru SMF Premier Member

    Nice job on the sausages never tried the cheese in Kielbasa Points

    Richie
     
  7. smokeymose

    smokeymose Master of the Pit

    Thank you, Joe
     
  8. smokeymose

    smokeymose Master of the Pit

    Neither had I, Richie, it just sounded good. Not really knowing how much was needed, I ordered 2 lbs of the stuff. Now I have enough hi-temp cheddar to try it in a lot of things LOL!
    Thanks for the point!

    Dan
     
  9. goliath

    goliath Smoking Fanatic

    This is an awesome Italian sausage calculator i found on here.

    SORRY i dont remember who to give credit to.... i just add my own cayenne and pepper flakes to spice it up. I SWEAR YOU WILL BE HARD PRESSED TO FIND A BETTER RECIPE !!!!! 

    as for the "cracked fennel" ..... i just use whole fennel seeds and roll them good with my rolling pin. have never seen cracked fennel for sale where i live. ALSO if you plan on making this more often by a pound or 2 of fennel bulk and just vac pack what ya dont use. the little spice bottles can be crazy pricey !!

    have fun

    Goliath
     
  10. smokeymose

    smokeymose Master of the Pit

    I'll check it out, Goliath! Thanks...
     
  11. dave17a

    dave17a Smoking Fanatic

    Looks good. Just started doing sausage myself and all these guys have sent me in right direction. Joe, Foam,Craig, Many others. Mr.T. It is addicting.[​IMG]
     

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