These smokey, spicy and creamy jalapeno poppers are not only delicious, but so simple to make. Never tried one before? Once you’ve tasted just one bite of these you’ll be wondering how you ever lived without them. No BBQ will ever be the same…

Prep time: 30 mins
Smoking/Cooking time: 90 mins

12 medium – large Jalapenos (you can usually find these in Woolies/Coles)
12 bacon rashers (Home made with Misty Gully Bacon Cure of course!)
250g grated cheddar cheese
250g cream cheese
1 tsp paprika
1 tsp pepper
1/2 tsp salt
Misty Gully Smoking Wood – Peach


Step One: Preheat your oven or smoker to 120c.

Step Two: Slice jalapenos in half vertically and remove the seeds and inner lining.

Step Tree: In a large bowl, mix your grated cheddar, cream cheese, paprika, pepper and salt into a batter.

Step Four: Spoon cheese batter into each jalapeno half, filling to the top.

Step Five: Wrap each half jalapeno with bacon, then hold in place with a tooth pick (or in the case of our photos, skewers)

Step Six: place evenly in racks in your smoker or oven and cook at 120c for 90 minutes (or longer if you desire)

Step Seven: crack a beer and just try and stop eating them! We promise you’ll be hooked…



At Smoked and Cured, we provide a variety of umai bags, wood smokers, and more. Browse our selection today!

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