Smoked Deer Meatballs

Before you put the meatballs in the smoker set your temp to 225 degrees. The temperature of the meat.

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Smoked deer meatballs. This is a great dinner inspired by all of you. Before I smoke deer loins I soak them in a salt water brine for up to 10 hours. After an hour turn the heat up to 350 and cook until the bacon starts to crisp up.

Adding the deer meat to the smoker and make sure that the heat of the smoker stays between 250F and 300F. After rubbing the roast with vegetable oil apply the rub and cover all of the meat and then work the rub deeper into the meat by hand. Place on a parchment lined baking sheet leaving space between each meatball.

Youll want to cook your meatballs at 225 degrees for about an hour. The most popular meats to smoke are typically high in fat content because the low and slow cooking method melts the fat. You want to cook these meatballs until the internal temp of.

99 2999Count Get it. Until the meat is smoked through. Once all ingredients are mixed shape the mixture into 1-12 inch meatballs.

Deer or venison is a healthy alternative to beef because it is a red-meat with a similar flavor profile but is a much more lean type of meat. Mesquite smoked Venison Balls with Mushroom and Onion Gravy over top of organic Brown Rice. Packed with Italian flavor these are great on their own as appetizers in.

When the soaking is done I drain the water and blood and let the meat sit in a marinade. It helps to draw out blood but also to salt the meat. You can do this by kneading it and then apply more rub if desired.

I use ¼ cup of salt per 1-quart water. Soak and marinate the meat. Depending on the size of the meat you will need at least an hour and a half smoking time per lb.

Once the rub is applied cover the meat and put it in the fridge overnight. In fact venison meat typically has 5-6 times less fat than smoked beef recipes. These Traeger Smoked Italian Meatballs are smoked for about an hour and then finished off at 325 until they are done.

40 out of 5 stars. Apply and work the rub into the meat.

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