Recipe for the Day

[GilpinGuy]

Next I'll be doing jalapeno bacon and black pepper bacon. I'll post results.

I have both of these curing in the fridge now. I'll let you know how they come out in a week or so.

[GilpinGuy]

I have both of these curing in the fridge now. I'll let you know how they come out in a week or so.

Both of these came out great (Jalapeno and Black Pepper Bacon). I've been experimenting with the recipes for a while and have friends/family buying it from me now. Pretty cool. The Maple Bacon is still my favorite though. Shoot me a PM if you're interested in getting your hands on some. Once you have homemade slab bacon you won't buy that crap in King Soopers again.

The Jalapeno is EXCELLENT. I'm very happy with this. It's not hot at all, but it has jalapeno flavor which is great.

For both, I use the exact recipe as above for the maple bacon, but I do not add any maple syrup.

For the Jalapeno Bacon:
Instead of the maple syrup, add a 12 ounce jar of sliced jalapenos (the peppers AND the juice) to the cure for a 5 pound slab. I evenly place the slices all over the slab on both sides. Otherwise, cure it and smoke it exactly like the maple bacon.

For the Black Pepper Bacon:
Instead of the maple syrup, add 4 tablespoons of black pepper to the cure for a 5 pound slab. After washing off the cure and drying the slab for a day, put a thick coat of black pepper on the meaty of the slab right before smoking it.

[Ah Pook]

Jalapeno Poppers

• Slice off top, remove seeds and placenta.
• Lightly salt the insides.
• Stuff with cream cheese. Don't leave an air pocket at the bottom of the pepper.
• Poke the head of the shrimp into the cream cheese.
• Wrap a 1/3 cut piece of bacon over the top of the pepper and secure with a toothpick.
• Bake on the grill, at 250˚, for about an hour.
• Remove the toothpick and eat with a cold beer.

Another version is to slice sideways, so they lay down on the grill or baking pan.

[SuperiorDG]

OMG good stuff there.

[GilpinGuy]

Those look GREAT!

[Vanniek71]

Looks awesome!

I made something kind of like that.

• Lightly fry bacon (Save grease)
• Slice the top off jalapenos (The larger the pepper the better....can stuff in more bacon!)
• Use the end of a spoon or fork to remove the seeds/guts of pepper
• Stuff with partially cooked bacon
• Fry bacon stuffed peppers in the leftover grease

These turned out amazing, would have been better with cheese in them, but I didn't have any so I went with what was left in the fridge!

[GilpinGuy]

Holy cow, I'm drooling over the pics of both jalapeno poppers. I'm making these tomorrow night.

Thanks!

[Mykidsdad]

Jalapeno Poppers

• Slice off top, remove seeds and placenta.
• Lightly salt the insides.
• Stuff with cream cheese. Don't leave an air pocket at the bottom of the pepper.
• Poke the head of the shrimp into the cream cheese.
• Wrap a 1/3 cut piece of bacon over the top of the pepper and secure with a toothpick.
• Bake on the grill, at 250˚, for about an hour.
• Remove the toothpick and eat with a cold beer.

Another version is to slice sideways, so they lay down on the grill or baking pan.

THOSE look great...

BUT...ya gotta have quantity!

[Mykidsdad]

Butterfly a pork loin

Make a mixture of goat cheese cheese, chopped pappadew peppers and cracker crumbs

Spread mixture on pork loin, roll, and tie with butcher twine.

Coat outside with your prefered bbq rub

Smoke over hardwood (oak and apple) until internal temp of 135

Glaze with melted pepper jelly

Continue cooking until internal temp of 140

LET MEAT REST FOR AT LEAST 15-20 MOINUTES BEFORE SLICING