Smoked Elk Meatballs

Before you put the meatballs in the smoker set your temp to 225 degrees. Toss three or four hickory apple or cherry wood chunks on the lit coals.

Smoked Venison Meatball Recipe Meateater Cook

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.

Smoked elk meatballs. Mix the venison parsley garlic and Parmesan in a big bowl 2. 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.

After an hour turn the heat up to 350 and cook. 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.

To one gallon cold water add 1 cup apple cider vinegar and dissolve1 cup brown sugar in the mixture. Form into equal-sized meatballs about 1-12 inches in diameter. Theyre large tender meatballs with a hint of smoke in a nice red sauce.

The elk meatballs are amazingI will be craving that for some time. Set an aluminum pan filled with an inch of water beside it. Add 2 or three minced garlic cloves ifdesired.

Place the dutch oven in the grill and heat up to 250 degrees. The pickle brined fried chicken is reminiscent of. The special was a red pepper stuffed whole trout and it was cooked perfectly.

Anticipate about an hour per pound. Youll want to cook your meatballs at 225 degrees for about an hour. Configure your kamado style grill for a cook using a cast iron dutch oven.

Place the meatballs in your smoker. 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. Lay the elk meat on the grill grate over the water and close the grill.

If you need more brine for a larger amount of meat do the math andincrease it. Add as much meat as will still be completely covered by the mixture.

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