Homemade Kielbasa with Pepper Jack Cheese 

Kielbasa
50% beef 75/25
50% pork 80/20
10% pepper jack cheese
3% milk powder
1.5% salt
.25% instacure #1
.5% black pepper
.5% crushed garlic
.25% ground marjoram
.25% mustard seed
.25% paprika
Hog casing
Rest in fridge overnight
Smoke at 120°f for 90 minutes
140°f for 2 hours
Sous vide at 160°f until internal temperature is 150°f
Air dry 6-8 hours
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