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post #1 of 4
Thread Starter 
Soaked some japs from the farmers market overnight in milk, stuffed with cheddar/cream cheese and topped with the maple/hickory bacon I made this summer and then popped them into the smoker at 275 over cherry.


Didn't get a lot of photos of the process as I had a lot of things going on.

Did get some other photos of stuff that wasn't smoked, the ABTs were the appetizer.


Fried two turkey, one injected w creole butter, the other with jalapeño butter.


The rest of the spread.
post #2 of 4
Thread Starter 
Sorry just noticed there is an ABT subforum that I should have posted this in.
post #3 of 4

Looks good - what is the advantage of soaking the peppers in milk?    

post #4 of 4
Thread Starter 
It lessens the heat of the peppers. Had a big group over with some folks who can't handle even jalapeño hot.
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