(1 Pack) Elk Original, 2 Steak Strips per Pack (2 Packs) Elk Savory, 2 Steak Strips per Pack (2 Packs) Bison Original, 2 Steak Strips per Pack (2 Packs) Bison Savory, 2 Steak Strips per Pack What You Get: 8 Packs of Delicious Steak Strips, 2 Steak Strips Per Pack If you prefer to just put them directly on the grates, that is fine too.Tear into our premium quality steak strips, crafted with all natural ingredients and loaded with protein & flavor. Once your grill is preheated, lay the shotgun shells on a jerky tray or wire rack and place them on the grill. They are a blend of charcoal and cherry wood. I smoked these on my Camp Chef Woodwind 24 smoker with Camp Chef Charwood pellets. When you’re ready to smoke your shotgun shells, just fire up your smoker to 250☏. You can prep these ahead of time if you are cooking for a crowd and they can be stored in the fridge for up to 3 days prior to cooking. This gives the moisture in the meat and in the bacon time to penetrate the pasta so you won’t be left with crunchy pasta in the center of your shotgun shell. I was concerned about the manicotti cooking all the way through on the smoker, so I decided to let them sit in the fridge for about 6 hours before smoking them. When they’re all wrapped, sprinkle a little bit more of that barbecue rub over the top of each one. I used thick-cut bacon, but I honestly don’t think it will make much of a difference – so just use whatever bacon you have on hand. Once they are all stuffed, you’re just going to wrap each one in 2 slices of bacon. The fillingĪll you need to do is to take a bowl and combine ground beef, Monterey jack cheese, and a little bit of your favorite barbecue rub. I have noticed that some recipes opt to use either breakfast sausage or ground sausage, but I decided to use ground beef and season it myself so I could control the flavor profile. I think the hardest part of the entire recipe is stuffing the ground beef into the manicotti pasta without breaking them. These are honestly pretty simple to make. If you are short on time, you could try cooking the shells a little before stuffing them. The moisture from the meat softens the pasta which helps it cook while on the smoker. My technique to get perfectly cooked pasta is to leave the stuffed shells to sit in the fridge for about 6 hours before smoking them. In other recipes, I’ve noticed complaints about the pasta still being hard at the end of the cook. The key to making sure the noodles are fully cooked You could also cook these in an air fryer, although I haven’t done it myself so you’ll have to experiment with cooking times. You’ll miss out on some smokey flavor, but since you are using barbecue sauce and rub, these will still have a lovely bbq taste.
Yes! While this is a recipe for “smoked” shotgun shells, there is no reason you can’t cook these in the oven and just follow the time and temperature guidelines in the recipe below. We think outside of the box to build a sustainable supply chain because we know that impacting our industry’s status quo will require us to innovate and stay. Our craft takes hard work and a single focus to be the best at what we do. Looking for more great appetizers with bacon? Fossil Farms specializes in providing the highest quality all natural meat and farm raised game in the country.The key to making sure the noodles are fully cooked.
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