about a month ago i smoked a bunch of cheese including several pounds of cheddar. Vac sealed it and let it sit in the fridge for a month. used plenty to make a nice cheese platter for Easter
then i decided to cut some up, about half a pound, in to tiny cubes. mix it up with 5 pounds of 80/20 chop meat some italian seasoned bread crumbs, salt, worcestershire sauce, a couple eggs, and milk. no measurements really just eyeballing whatever felt right
then in to the smoker.. 250 for about an hour and a half
using a little trick i saw mentioned by alton brown .. i formed the balls the placed them in cardboard egg carton bottoms.. it works great .. i highly advise this method.. makes it easy and neat .. then just toss the cartons when done
and they came out great
then i decided to cut some up, about half a pound, in to tiny cubes. mix it up with 5 pounds of 80/20 chop meat some italian seasoned bread crumbs, salt, worcestershire sauce, a couple eggs, and milk. no measurements really just eyeballing whatever felt right
then in to the smoker.. 250 for about an hour and a half
using a little trick i saw mentioned by alton brown .. i formed the balls the placed them in cardboard egg carton bottoms.. it works great .. i highly advise this method.. makes it easy and neat .. then just toss the cartons when done
and they came out great