Smoked Elk Meatballs

Add 2 or three minced garlic cloves ifdesired. Place the meatballs in your smoker.

Being At Home By Nature Paleo Elk Meatballs Elk Recipes Elk Meat Recipes Venison Recipes

The elk meatballs are amazingI will be craving that for some time.

Smoked elk meatballs. The special was a red pepper stuffed whole trout and it was cooked perfectly. In a large bowl combine ground beef ground pork chopped onions bread crumbs Parmesan cheese Worcestershire sauce egg pepper salt garlic and chili powders. Smoke the elk until it reaches at least 145 degrees Fahrenheit as measured on a wireless digital thermometer.

Mix the venison parsley garlic and Parmesan in a big bowl 2. If you need more brine for a larger amount of meat do the math andincrease it. Youll want to cook your meatballs at 225 degrees for about an hour.

Set an aluminum pan filled with an inch of water beside it. Place the dutch oven in the grill and heat up to 250 degrees. 1 12 cups finely chopped yellow onion from about 1 12 medium onions 3 medium garlic cloves finely chopped about 1 12 tablespoons 2 slices white.

Add as much meat as will still be completely covered by the mixture. After an hour turn the heat up to 350 and cook. To one gallon cold water add 1 cup apple cider vinegar and dissolve1 cup brown sugar in the mixture.

Anticipate about an hour per pound. Form into equal-sized meatballs about 1-12 inches in diameter. Toss three or four hickory apple or cherry wood chunks on the lit coals.

Theyre large tender meatballs with a hint of smoke in a nice red sauce. Configure your kamado style grill for a cook using a cast iron dutch oven. The pickle brined fried chicken is reminiscent of.

Before you put the meatballs in the smoker set your temp to 225 degrees. Lay the elk meat on the grill grate over the water and close the grill. Place directly on smoker rack and smoke at 250 until it reaches 150 at this point brush on your favorite bbq sauce I used Sweet Baby Rays Continue to smoke until final internal temperature reaches 160 Remove from smoker and let rest for 5-10 minutes.

Ingredients 18 1 tablespoon olive oil. Avoid using the lid on this recipe so as to allow the smoke flavor in and infuse the meatballs throughout the cooking process.

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