Hot Smoked Cheese Keilbasa

 Keilbasa style with some spice.  This site has some good tips for salt %, grind and prep - Beef Sausage

Ingredients for 1 kg of meat (30% should be fact.

• 500 g Venison, beef, lamb  which is fairly lean
  
• 300 g Pork belly or pork shoulder
  
• 200 g pork fat, ground using medium disc when very cold

Salts and seasonings

• 8 g kosher salt
• 8 g smoked salts or use all kosher
  
• 2.5 g Insta Cure #1
• 10 g brown sugar

Spices - ground  together

• 8 g black or tri-color peppercorns
• 7 g garlic powder or 4 garlic gloves
  
• 5 g onion powder
• 5 g sweet paprika
  
• 2 g dried majoram

 Spices - whole

• 4 g red pepper flakes
• 6 g mustard seeds

Final ingredients - add when mixing sausages just before stuffing

• 30 g powdered milk
  
• 200g ice cold lager or water
  
• 100 g dice sharp cheddar, 1/4" cubes  (optional)
• 2 or more diced jalapeno/Serrano/habanero (optional) 
• Hog casing

Tools

• Sausage pricker to a small stainless steel skewer
  
• Sharp knife and cutting board
  
• Iodophor for sanitizing equipment, make up a spray bottle.  Add enough to the water to give it a slight tint is enough.  Sanitize the meat grinder, food processor and sausage stuffer parts that will come into contact with the meat.
  
• Meat grinder with medium (10 mm or large) and finer (6 mm) disk. 
  
• Sausage stuffer
• Bins/Containers to hold meat, make sure they will fit in your refrigerator and freezer.  I like using stainless steel food prep pans
• Large plastic bind for mixing meat, is nice to have
  
• Latex gloves   

1.  Rinse hog casing needed for sausage.  Place in bowl or jar of water with ~1 tsp baking soda. Put in refrig for next day.
   
2. Chunk meat into pieces that work well with your grinder.  Toss in a bin and into the refrigerator.  Want the meat to get to 35F or colder so might need to toss in the freezer for a few minutes.  Once cold, grind it on the course disc and return to refrig.  
3. Grind the back fat separately using a medium grind.  Make sure the fat is very cold (~33F) before grind.  Mix in the cube cheese.  Put back in refrig.
   
4. Mix well salts, curing salt and brown sugar.  Set aside in a bowl
5. Mix the other grind spices and toss it in a coffee/spice grinder.  Grind to a nice powder. 
6. Remove meat from refrig, mix in spices and milk powder.  Grind with 10 mm disk or larger.  Then let meat chill again and grind again with a 10 mm or smaller.
   
7. Place mixture in bin, cover and into the refrig overnight.

Next Day

1. Remove the casing from the refrig.  Rinse and soak them in some warm water for at least 30 mins. 
   
2. Set grinder with finer disk (6mm or less).  Pull the meat mixture out of the refrig and grind meat.   
3. Make sure the meat is chilled to 35F.   Put on some gloves.  Using your hands mix in the cold water/beer, pepper flakes and mustard seeds.   Mix very well, the mixture should be come very sticku.
   
4. Fold in the cheese and fat
   
5. Toss the mixture in the refrig while you setup your sausage stuffer .  If necessary, the mixture can sit overnight but make sure it is covered. 
   
6. Load the sausage sutffer and stuff the casings.   When casing is stuffed, prick it to pop air bubble.s  Form the sausage into links the length you like.   
7. Hang the sausage in a coolish room to dry for a few hours.  If you have a fan, let it blow on the sausage.  
8. Place in refrig overnight, I like putting the sausage on a cookie cooling rack that is sitting in/on a cookie sheet. 
9. Next day, you can smoke the sausage or pack with no smoke,  
• If using hot smoke, smoke til internal temp is 150F.   When done smoking, put sausage in cool water to stop the cooking.   Put sausages in refrig overnight, then pack the next day. Store in freezer.
  
• If using cold smoke.   Get a large pot of water to 150F.  When smoking is done, place the sausage in the water for 15 to 20 mins to cook until internal temp is 150F.  Put sausages in refrig overnight, then pack the next day. Store in freezer. 
• If not smoking, package the sausage and store in refrig.  To server, cook in a pot of water at 145F or using sous vide til internal temp is 140F.    When done, grill for a few mins.