Chef Bruce Kalman of Soulbelly BBQ | Las Vegas, NV
Adapted by StarChefs | June 2026 | Photo: Will Blunt
INGREDIENTS
Spice Mixture:
500 grams kosher salt
200 grams Hatch green chile powder
180 grams chipotle powder
120 grams smoked paprika
100 grams coarse black pepper
70 grams ground cayenne pepper
66 grams pink salt #1
50 grams red chile flakes
40 grams granulated garlic
36 grams granulated onion
32 grams mustard powder
Spiced Pork:
44 pounds pork trim
18 pounds pork fatback
260 grams dry milk powder
To Assemble and Serve:
5 pounds cheddar cheese, cut into ½-inch cubes
12 pounds Hatch chiles, drained
METHOD
For the Spice Mixture:
In a mixing bowl, combine all ingredients. Set aside.
For the Spiced Pork:
In a half hotel pan, combine pork trim and fat. Add milk powder and Spice Mixture. Mix until pork is evenly coated. Cover and refrigerate overnight.
To Assemble and Serve:
Prepare, assemble, and chill meat grinder with medium die. Pass Spiced Pork through grinder and set over ice bath to keep chilled. Using gloved hands, fold in cheese and chiles until well combined. Once emulsified, case the sausages into links. Refrigerate 24 hours, uncovered. The next day, prepare and heat smoker to 140°F. Poke small holes in sausage casing. Smoke sausages 6 hours.. Transfer to write racks and let cool. In a sauté pan over medium heat, sear links until crispy. Transfer to a serving platter.
