smokin-tnpete
09-29-2008, 04:38 PM
1 lb hot pork sausage
1 8 oz package of cream cheese at room temp.
3 lb jalapeno peppers I get the ones about as big as a cigar or a little bigger
package of the cheap thin bacon cut the strips in pieces long enough to wrap around the peppers.
package of toothpicks.
Cook and drain the the sausage. and mix the sausage in with the cream cheese.
I cut my peppers in half length ways. Clean out everything in them. For milder peppers. (If you won't them hot leave the seeds in ) after cleaning out everything in the peppers. Stuff sausage and cheese in the peppers. Then take thin bacon and wrap the peppers with it. And then a toothpick it the middle to hold it together and also as a handy way to pick up the peppers.
I smoke at 225 for an hour. But also when bacon is done there done.
Easy to make and sure is a hit each and every time I cook them. And I do 10 lbs at a time for some of our cookings
Be sure to wear gloves when cleaning the pepper and not take out contacts for a while after LOL
Enjoy
Pete
1 8 oz package of cream cheese at room temp.
3 lb jalapeno peppers I get the ones about as big as a cigar or a little bigger
package of the cheap thin bacon cut the strips in pieces long enough to wrap around the peppers.
package of toothpicks.
Cook and drain the the sausage. and mix the sausage in with the cream cheese.
I cut my peppers in half length ways. Clean out everything in them. For milder peppers. (If you won't them hot leave the seeds in ) after cleaning out everything in the peppers. Stuff sausage and cheese in the peppers. Then take thin bacon and wrap the peppers with it. And then a toothpick it the middle to hold it together and also as a handy way to pick up the peppers.
I smoke at 225 for an hour. But also when bacon is done there done.
Easy to make and sure is a hit each and every time I cook them. And I do 10 lbs at a time for some of our cookings
Be sure to wear gloves when cleaning the pepper and not take out contacts for a while after LOL
Enjoy
Pete