a non venison smoker recipe that i love are two items- Bacon Wrapped stuff Jalapenos - core a pepper- soften cream cheese, garlic and seasoning salt and fill the pepper. i will also mix jumbo lump crab meat into the mix if i am making a small batch. wrap in bacon- put a tooth pick through and put in a pepper holder and smoke at 225 until bacon is golden brown- should take 45 min or so. melts in your mouth
other item is Jalapeno smoked cream corn-
2 cans of shoepeg corn
3/4 lb of shredded cheddar cheese
2 jalapenos fresh - seeded and sliced up into bits
1 stick of butter
2 packages of cream cheese
salt and pepper
mix all together in an aluminum smoking pan - smoke for 1 hour at 225 - mix and then smoke an addition hour with little smoke- great!
I am not a big fan of spicy- but I LOVE these two items
and here was our bacon explosion- we served this at world food festival and few other events when I owned a part of a company called Bacon Wrapped DSM
1 LB of graziano sausage
your favorite dry rub seasoning
1 cub of brown sugar
2 lbs of bacon
weave a blanket of bacon where its a perfect square the length of an average bacon piece (on wax paper to help roll later)
take unused bacon and cook until crispy- chop up into small pieces and set aside
take sausage and press it on as a layer to cover the bacon weave and then put 1/2 of the brown sugar on the sausage- dry rub as well- and bacon crumbles- all evenly spread out over the sausage
Now Roll into tight roll so the bacon weave is now only thing expose- tuck ends in. then take remaining brown sugar and dry rub and cover the outside
we smoked ours at 225 and it took a couple hours to reach a safe internal temperature and by then the bacon on the outside was perfect. Cut into slices and eat as is or make a BBQ sandwich.
