- 10 ea Jalapenos Will make 20 "turds". Adjust as you see fit.
- 10 ea Slices of Bacon May need more depending on how big the jalapenos are. This is one instance I do not suggest using thick bacon.
- 20 ea Lil Smokies
- 1 package Cream Cheese
- 1/2 cup Cheddar Cheese Shredded
- 1/2 cup Monterrey Jack Cheese Shredded
- 2 ea Cloves of Garlic Minced
- 1 tsp Chili Powder
- Gather your ingredients. Set that smoker for 230 degrees, indirect. I used cherry and maple wood for this smoke.
- Slice the sausages and peppers in half. Clean out the peppers. If you want to have some fun, save the seeds to stick in one of the peppers when you stuff them later. Then play some Russian Roulette with your friends. 😉
- Combine the cheeses, garlic, and chili powder in a bowl.
- Mix well. I use my hands for this as spatulas just don't seem to work well.
- Stuff each of the peppers with the filling.
- Place the sliced sausages on top of the filling.
- Wrap with bacon. If you're using thin bacon, you probably don't need toothpicks. If you're using thick bacon, you likely will. See notes.
- Place on the smoker for 2 to 3 hours. We're really just looking the find you desired level of doneness with the bacon here.
- Remove, eat, enjoy!
- The first thing you’re probably wondering is why I didn’t use more bacon to ensure these things were fully wrapped. The answer is because I was low on bacon and making a trip to the grocery store in the middle of COVID quarantine just for some bacon is probably stretching the definition of “essential”. 😉 So yes, you should ideally use more bacon than I did and try to fully wrap each pepper.
- I like to use regular (non-thick cut) bacon for these. For two reasons really. First, I tend to prefer crispy bacon over chewy. Secondly, the thin bacon tends to mold itself to the peppers better.