Matt’ Smoked Jalapeño Cheddar Beef Bombs Recipe
10 large finely diced jalapeños
2.7 kg ground beef
20 crackers crushed
2 cups Italian bread crumbs
900 g extra sharp cheddar finely shredded
About 1 to 2 cups milk
3 Tbsp salt
4 Tbsp ground black pepper
4 Tbsp onion powder
4 Tbsp garlic powder
4 Tbsp dried oregano
3 Tbsp dried parsley
3 Tbsp Hungarian hot paprika add more if you like it hot
85 g Worcestershire sauce
- Preheat smoker to 110°C.
- Combine all ingredients and roll into balls.
- Place in smoker and smoke until IT reaches 75°C.
- Some of the cheese will melt out, but not too much. There is always the option of using high temp cheese if it is available to you. Another option is to load a teaspoon of cream cheese into the centre before you roll.
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