Been making these things for over a decade. Only with 8 oz of cream cheese, I can stuff 25 medium peppers that have been hollowed out (whole pepper with seeds and pith removed) with a full strip of thin bacon wrapped around them and then smoked @ around 275° F for 3 hours. I prefer to use cherry wood. Turning them about every half hour. They come out mild with a great Jalapeno taste. When I take these to a party, they are the first thing gone. I think I get invited to some parties because of my poppers.
25 small to medium jalapenos
8 oz cream cheese
25 slices thin sliced bacon
core peppers, stuff with cream cheese, leave about 1/4" unstuffed at the end to allow for expansion, wrap bacon from end to end and then around pepper and smoke, turning every half hour.
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Been making these things for over a decade. Only with 8 oz of cream cheese, I can stuff 25...