A lot of folks made this tasty treat after Jeff's last recipe post.Here are most of the ingredients.I put in cure #1 as I wasn't sure on the duration in the smoker.
All mixed up and looking tasty
Meatballs were formed and then flattened out for a cream cheese center
Here they are ready for the smoker .Jeff suggested pecan but I didn't have any so cherry was my choice
Here theyare after about 2 hrs at 225-240 and taken out at 160-165 IT. The money shot shows what appears to be red meat as in raw but is is from the cure . TASTY!!!!!!!!!!
Thanks for looking ! CM