or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Thanks to Boykjo
New Posts  All Forums:Forum Nav:

Thanks to Boykjo

post #1 of 11
Thread Starter 
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.gif
post #2 of 11

That looks awesome!! :drool

 

Nice job!

post #3 of 11
Joe is a really good source for all kinds of information.
post #4 of 11
Agreed. Joe is great at helping, has helped me a lot
post #5 of 11

Kielbasa looks great SM.........................Thumbs Up

 

:points:

 

Joe

post #6 of 11

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

Richie

post #7 of 11
Thread Starter 
Quote:
Originally Posted by boykjo View Post

Kielbasa looks great SM.........................icon14.gif

points.gif

Joe
Thank you, Joe
post #8 of 11
Thread Starter 
Quote:
Originally Posted by tropics View Post

Nice job on the sausages never tried the cheese in Kielbasa Points
Richie
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
post #9 of 11

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

 

 

   italiansausage.xls 20k .xls file

post #10 of 11
Thread Starter 
I'll check it out, Goliath! Thanks...
post #11 of 11
Quote:
Originally Posted by SmokeyMose View Post


Thank you, Joe

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.Thumbs Up

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Thanks to Boykjo