Moink help

[sumosmoke]

I made a batch of delicious moink balls 14 years ago on my Lang, and can’t remember the internal smoker temp and length of time. Gearing up to smoke some as my foray back into the smoked meat world and would appreciate a reminder, please! Thanks in advance!

 

[JLinza]

What I read from Jeff's recipe was
" set smoker to 225-240 ( higher is better for these). And cook for 2 hours or until IT hits 165 F and bacon firms up"

Not sure if that's the one you're looking for, but that's what I found. Hope that helps.

Bacon Wrapped Meatballs aka Moink Balls - Learn to Smoke Meat with Jeff Phillips

Bacon Wrapped Meatballs have been around for at least 40 years and possibly longer than that but were named "MOINK balls" and made popular in 2008 by a man

www.Smoking-Meat.com

 

[JIMSMOKES]

I pull when my bacon looks right.

 

[sumosmoke]

What I read from Jeff's recipe was
" set smoker to 225-240 ( higher is better for these). And cook for 2 hours or until IT hits 160 F and bacon firms up"

Not sure if that's the one you're looking for, but that's what I found. Hope that helps.

Bacon Wrapped Meatballs aka Moink Balls - Learn to Smoke Meat with Jeff Phillips

Bacon Wrapped Meatballs have been around for at least 40 years and possibly longer than that but were named "MOINK balls" and made popular in 2008 by a man

www.Smoking-Meat.com

Thanks! I didn’t even think to look for Jeff’s recipe!

 

[chilerelleno]

165°

 

[JLinza]

Yes, I agree. I copied the post I found but I would do 165 also

 

[JLinza]

165°

Yes, I copied that. But I would do 165 as well. I'll change that in the copied text

 

[pineywoods]

Laurel temp was probably about 225 that's what both of us used to run most of the time I still do unless I'm smoking poultry. As has been said smoke to an internal of 165 usually 2-3 hours.

 

[HalfSmoked]

You have a lot of good replies, and I would say depending on what kind of meat you use sausage or Burger And as said when the bacon looks done.

Warren

 

[sumosmoke]

Laurel temp was probably about 225 that's what both of us used to run most of the time I still do unless I'm smoking poultry. As has been said smoke to an internal of 165 usually 2-3 hours.

Thanks Jerry! SOO many good things smoked at your N. Florida gatherings, I should've written things down so I wouldn't forget.

 

[sumosmoke]

You have a lot of good replies, and I would say depending on what kind of meat you use sausage or Burger And as said when the bacon looks done.

Warren

Definitely sausage and that bacon needs to be crispy!