Western's Greek Meatballs with Excalibur Seasoning
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Western’s Greek Meatballs
3 lb. Western’s Ground Beef
1 lb. Western’s Ground Lamb
1/2 - 12 oz. Can Evaporated Milk
1/2 Seedless Cucumber
2 tsp. Kosher Salt
2 Eggs
1/2 Cup Chopped Onion
2 Cup Cracker Crumbs
1/2 tsp. Garlic
1/2 tsp. Ground Pepper
1 tsp. Oregano
1/4 cup Fresh Dill
1 1/2 Cup Greek Yogurt
1/2 Cup Lemon JuiceDirections: To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in 13" x 9" x 2" baking pan. Bake at 350 degrees for 1 hour. Grate the cucumbers and combine with yogurt, dill, garlic, and lemon juice in bowl. Mix well and serve with meatballs. Yields 50 meatballs.
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@western_smoke Thanks for sharing the recipe, sounds awesome! The yogurt sauce sounds really good and I’m going to have to try that!
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@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
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Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
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@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
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Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!
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