Author Topic: Cold smoking jalapeno poppers  (Read 50586 times)

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Offline BrewerDave

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Cold smoking jalapeno poppers
« Reply #-1 on: January 23, 2015, 07:29:20 PM »
Hello all,

I'm still working on my char-broil smoker to get it ready for smoking season and I have repurposed my WallyWill smoker for cold smoking. I have cold smoked my 1st batch of cheese and want to find some other things to cold smoke.

I'll be asking questions about CS salt, spices, fish and such in the future. Todays question is about cold smoking ABT's, also known as jalapeno poppers.

Can you start out by cold smoking, then finish off in the oven? Maybe an hour or so cold smoke, then 250 degrees for an hour until the bacon and sausage is done? I will be using cored out peppers on a cabelas style pepper rack.

My shamelessly stolen recipe is this:

20 large jalapeno peppers
1 pound thick-sliced bacon
1 pound Italian sausage, uncased
8 ounces cream cheese, room temp
Toothpicks to hold bacon


The recipe says" If you have a smoker, you can cook them in the smoker at 225-250 F for about 30-35 minutes. Otherwise, finish off your buffalo turds in the oven (450 F) for 10-15 minutes, turning them halfway through so that the bacon browns evenly".

I wonder how long in the oven at what temp will suficiently cook the bacon and italian sausage.

I'm just throwing this out there so I appreciate any feedback

Thanks
DS