This is my first venture into sausage making and going with Kielbasa with Jalapeno Pepper and Hi Temp cheese. Joe (boykjo) was kind enough to send me some of his Kielbasa seasoning and directions. Ground and weighed out 5# of fresh pork butt and mixed in Joe's seasoning and placed in the refrig covered overnight. Hog casings are soaking for stuffing tomorrow. Pulled the sausage mix out of the refrig for stuffing and heating up the MES to 120. Cold day out side just right for the smoke that is coming. With help from the wife stuffing the casing went well and learned alot for the next time. Could have filled the casing a little more. With the stuffed casings hanging in the MES at 120 for the first two hours to let them dry out some before adding the AMNPS loaded with Pitmaster pellets for 5 hours. Bumped the temp up every hour by 10 degrees until the MES reached 180 and held that till the IT of the sausage reached 154 after 11 total hours. Placed the finished smoked sausage in ice water for 10 minutes before hanging in the refrig over night before packaging. This was a great venture with even better results and look forward to making more. Again thanks to Joe and the others on this forum for their sharing experiences. Here we go and Enjoy. Larry Started with a 10# Butt that were special priced at $.87/lb. Cubed up and in the freezer for a couple hours before grinding 5# of fresh ground butt weighed out Also made some Fresh patties with Joe's other seasoning for just frying. No cure. Joe's specials seasoning with cure adding Jalapeno and Hi Temp cheese Mixed and ready for overnight in the refrig Test fry was GREAT on a cheese biscuit Casings stuffed and ready for the smoker Hanging out in the MES Test piece fresh out of the MES. Just could not wait. It was AWESOME. Next day meal after resting overnight being heat on the grill Looking good Sammy with all the fixins. Many more to come. Thanks for looking.