Kielbasa with Jalapeno/HiTemp Cheese "Boyko Style"

Discussion in 'Sausage' started by twoalpha, Jan 12, 2016.

  1. twoalpha

    twoalpha Smoking Fanatic

    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.


    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.
    Last edited by a moderator: Jan 12, 2016
  2. c farmer

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

    They look great.

    Nice job.
  3. bena

    bena Meat Mopper

    Damn it now I am hungry and have another item added to the "to do" list. 
    nice job!
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Larry that is some nice looking links.Kielbasa looks great Thanks 


  5. smokinal

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

    Another sausage for my to do list. I'm going to need another freezer.
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Man those look great and for your first time stuffing I think you did pretty damn good!  I think it was after my 9th or 10th batch that I finally figured out some of the secrets to the stuffing process.  You have inspired me to look into some high temp cheese as I would love to add that too my smoked sausage recipes.

    Not to hijack the thread, but do the sausage guys out there have an opinion on using regular cheese (since I have so much of it on hand).  I was thinking maybe harder cheeses like cheddars and provolone.
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks good,, Nice job  [​IMG]

    A full smoker is a happy smoker 

  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    TA, nice job, they look awesome !
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You can use regular cheddar but your smoker temps must be pretty accurate. Any swing in temp above 170 will melt the cheese. i used some not long ago and another thing i found is the when opening a previously stores package of sausage the cheese will turn almost to a liquid like velveeta cheese can get. I would cut open a ring and the cheese would slowly ooze out of the hole. i assume its from the cheese mixing with the moisture in the sausage. I recommend high temp but if you have free cheese already I would try it

  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks Joe! Now that you say it, I do remember these store bought tomato and mozzarella chicken sausages I used to buy...I would grill them or pan fry them and all the cheese would ooze out. The burnt cheese in the pan was delicious but it was definitely missed in the sausage. Thanks to you guys, I haven't purchased store bought in over a year! I'll check out the high temp stuff!

  11. Nice job, it looks fantastic. Joe is a great guy, I've used his seasoning and the Kielbasa flavor is super.   [​IMG]

  12. mummel

    mummel Master of the Pit

    Wow looks great, well done.  Where did you get the high temp cheese?  Also, it looks like the casings collapsed.  Did a lot of the far render out?  It shouldnt at 154F?  Great job man!
  13. whistech

    whistech Smoking Fanatic SMF Premier Member

    I ordered some high temp cheese from Butcher Packer.    I looked around and it was the cheapest I could find.     I hope it gets here by Saturday as I am going to make my first attempt at smoked sausage.
  14. smokeymose

    smokeymose Master of the Pit

    Very Nice, twoalpha! I'm going to have to try the cheese....

    Welcome to sausage!


  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Great looking Kielbasa......... Glad you enjoyed it.............[​IMG]

    realtorterry likes this.
  16. twoalpha

    twoalpha Smoking Fanatic

    This turned out nicely for the first time.

    Thanks for the point.

  17. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Looks like it was a success, congratulations ! You did a fantastic job on those sausages.[​IMG]
  18. twoalpha

    twoalpha Smoking Fanatic


    Thanks for the comment and the point.

    Just keeping up with you.

  19. twoalpha

    twoalpha Smoking Fanatic

    Making this sausage was easier that I first thought.

    Thanks for the point.
  20. twoalpha

    twoalpha Smoking Fanatic

    Joe was a big help with the seasoning and the directions.

    Thanks for the point.

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