Smoked Elk & Wagyu Cambozola Spheres

Ingredients

• 1 lb Ground Elk
• 1 lb Ground Wagyu Beef
• 4 oz Cambozola cheese, chilled and cut into 12 cubes
• 1/2 cup Pork rinds, crushed to a fine powder (binder)
• 1 large Egg, beaten
• 2 tbsp Salted Perfection Perfect Salt

Instructions

1. Preheat your smoker to 250°F (120°C). We are looking for gentle convection heat here, not a sear.
2. In a large mixing bowl, combine the ground elk, ground Wagyu, beaten egg, finely crushed pork rinds, and the Salted Perfection Perfect Salt. Mix by hand gently—we want to distribute the fat and binder without breaking down the protein strands too much, or the texture becomes rubbery.
3. Divide the meat mixture into 12 equal portions. Flatten each portion into a disc in your palm.
4. Place a cube of cold Cambozola cheese in the center of each disc. Fold the meat over the cheese and roll it into a tight sphere. Ensure there are no seams or cracks; if the seal is weak, the liquefying cheese will breach the hull.
5. Place the meatballs directly on the smoker rack. Smoke for approximately 45–60 minutes, or until the internal temperature reaches 160°F (71°C). The low temperature allows the smoke particle absorption to maximize before the outer proteins denature completely.
6. Remove from the smoker and let them rest for 5 minutes. This allows the internal juices and molten cheese to stabilize so you don't lose the filling upon the first bite. DUNZO!