Pork Balls

Discussion in 'Pork' started by dab bbq, Jun 28, 2014.

  1. Could hardly sleep last night knowing I was going to fire up the smoker for my Virgin run today.   

    Getting a little bold early in the journey and came up with appetizer for a party I'm going to tonight.   Pig Balls.

    Cooking Ribs, Chicken thighs, and Pig Balls today.

    I've already pulled the Pig Balls and Chicken  (yep I got up real early this morning)  lol

    I think I lucked out on the Pig Balls   OMG they are so good.   Thought I would share the recipe and steps with everyone (Listed below).  If you give these a try please let me know what you think.  I'm a rookie at this, please share any suggestions to improve.  :O)     

    Day 1 into my new hobby and I'm hooked for life!!!!!!!!!!!!!!!!!!!!!!!


    Here is the Recipe and steps for the Pig Balls

    Ingredients

    Bacon strips

    Italian Sausage

    Hard Salami

    Cream Cheese

    Asiago Shredded cheese

    Pork Rub  (I used a commercial rub)

    Prep

    Mix the sour cream, asiago cheese, and rub together until mixed well.

    Cut the bacon strips in half

    Cut the hard salami in half

    Cut Italian sausage in 1/2" - 3/4" pcs

    Assembly

    See pics below








    I smoked with hickory at 250 degrees for a little over 2 hours with an internal temp of 195 degrees.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking appetizer!
     
  3. Wow those look great, I'll be trying some for sure. I was the same way, the first smoke turned out so good I was hooked!
     
  4. i know this post is old. but what kind of italian sausage is that that you used?
     
    Last edited: Dec 12, 2014
  5. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Your "pork balls" look yummy.....
     
  6. beefy bill

    beefy bill Meat Mopper

    I'm Makin those..
     
  7.  The Italian sausage I used in this recipe was homemade (Yes I have another bad habit besides smoking and that's making sausage).   It contain's three cheese's which adds a little more flavor.   I'm pretty confident any sausage used in this recipe will work fine.   It's all about that bacon!!!!!!!!!!!!!    :O)
     
  8. Man that looks pretty tasty to me

    Gary
     

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