Yield: 6 – 8 servings
Making these into individual loaves increases smoke penetration. This is great when smoked and later warmed in a microwave.
- 1 pound ground pork and 2 pounds ground beef
- 1 slice white bread, crust removed
- ¼ cup milk
- 2 eggs, beaten
- ¾ cup chopped onion
- 1 teaspoon beef bouillon
- ¼ cup chopped parsley
- ½ cup finely chopped celery
- ¼ teaspoon poultry seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Tear or crumble the bread and add to the milk. Combine the remaining ingredients, then add the milk mixture and mix well. Shape into 6 loaves. Put loaves on aluminum trays or pieces of foil and place on smoker grid to water-smoke.
Charcoal: Use 5 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 1 ½ - 2 hours.
Electric: Use 2 quarts hot water, 2 wood sticks and smoke 1 ½ - 2 hours.