So I bought some Jalapeño's at a farmers market last Saturday. I wasn't sure how long they would stay good, so I vacuum sealed them and then threw them in the freezer. Yesterday morning I took them out and put them in the fridge to thaw so I could ABT them when I got off. Upon pulling the bag out, there was some water in there.... Odd I thought, they were dry when I froze them (relatively speaking) - after preparing them and smoking them, they all tasted like nuclear bombs. It was like I stuffed them with wasabi instead of cream cheese and bacon. I figured this has something to with the water they were soaking in when I pulled them out.
So I decided to try again tonight. Went and bought sweet peppers and Jalapeño's. Figured I would give them both a shot.
Slice them in half BUT leave the stem on - take out the core and membrane, I left some seeds in for a reasonable amount of kick.
I bought some Jimmy Dean country sausage and started that cooking
I have onion and chive cream cheese to use as the main filling substance. I got that out and waited for the sausage to finish.
Once finished, I threw both the sausage and cream cheese into the blender and blended until chunky.
Then I placed all of the contents into a bag, twisted it, and cut off a corner to fill the peppers.
Once filled, I wrapped in bacon. I cut the bacon in half first to make it manageable. I also stretched as I went, so that way it would become more thin and crisp up while smoking.
I actually ran out of filling and bacon. So I had some leftover that I'm not sure what to do with...
But anyways. They'll be going in the smoker in the AM so I can bring them to work around lunch. I made a document of questions and answers that I had but found answers here by searching. I'll update this tomorrow when it's not midnight and after I've cooked it all!
Here are some FAQ's that I had/found answers to:
- Does it matter what pepper you use?
- Can you freeze peppers?
- Best way to cut?
Leave the stem on, cut in half, then decore, then stuff
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Edited by Murrgh - 9/9/15 at 8:12am