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Old 12-08-2013, 10:17 AM   #12
ButtBurner
Babbling Farker

 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
Originally Posted by jasonjax View Post
Thanks for the responses.

I am finding that a little bit of a longer smoke at 250 or so rather than close to 300 produced a slightly better end product imo.

I used the same recipe, but the longer cook time at lower temp seemed to allow the bacon to render into the Jalapeno a little better while keeping the inner filling more intact.

I'll continue to experiment of course!
I agree

thats how I did some yesteday

the bacon was done, peppers soft and filling intact
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