you may be right, this was my first time making them (plus a test run) and can only judge my own, which were left in the smoker a long time to start with. Plus the bacon was pulled pretty tightly and assume it helped in the crispiness. I actually made about 10 the night before to see how the recipe would turn out, then made the ones for the party the night before the party. (The test run I even made a couple with Dutch's Wicked Beans!) I also nuked the peppers in water after removing the seeds & membranes, which made them pretty mild... matter of fact, it was hard to tell if the heat was the peppers or the pepper jack cheese it was that mild that almost everyone could eat them.
I used cream cheese, a pepperoni flavored bit a little milder & thicker than a Slim Jim, (about half the size of a Lil' Smokie), then covered everything with a small strip of sliced pepper jack cheese. Then I wrapped in $1.99 PriceRite/Bar-S bacon (1/2 slice each, pulled really tight.) I actually spent a few minutes at the store going thru a case until I found a few paacks that were REALLY nice & lean with very little fat. The other half batch had peppered bacon.
Are you saying you lose crispiness, or something else, if you reheat or nuke? I think, in my specific case here, being in the smoker so long it didn't make much difference the method used for reheating. I think stretching the thin bacon & smoking for a long time makes it crispy, shrunken, and brittle; refrigerating softens it back up a little & removes the brittleness, then reheating puts it back about to where they were great.
Of course, maybe someone here will say I overcooked them??
