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Your results may vary.  So, this is how I do it.  I use a pair of scissors to cut my thick cut bacon length wise.  I favor the smaller peppers, and an entire piece of pig is just too much for the wrap process.  Gut the peppers of the fibrous dividers and seeds of course.  Most of the time, I mix in some crushed pecans with my cream cheese.  I have been known to use chunk pineapple, apple or other fresh items.  I start by placing one end of the bacon over the open (where the stem once was) end of the pepper wrapping it under and sticking it with a toothpick.  Then I wrap towards the pointy end of the deliciousness and toothpick it near to the end as possible.  Cook in the air fryer or BBQ pit and enjoy.

So, if you gotta a better idea, ingredient, or way let's hear it.  Share your ideas.  Here some pictures if the process is clear as mud for your enjoyment.  Picture of the beans for tonite just to make you hungry.  BWHAHA...

 

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i stopped making my own because it's too damn easy to buy these.

But I like your idea of cutting the bacon lengthwise.  

 

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  • Author

Wrapping the open end keeps the cream cheese from finding a way out.  Here's the net result.

 

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1 hour ago, Wiler77 said:

But I like your idea of cutting the bacon lengthwise

Saw that on an episode of Bar Rescue

Saw that on an episode of Bar Rescue
That's why your wife left you!!!

I'm hard out on cream cheese. Give me meat filling with some other type of cheese. I appreciate all forms of bacon wrap.

I like the texture of cream cheese to mix with brisket, beef ribs, or other leftover smoked meat.   I smoke the block of cream cheese for a hour or so before mixing with meat and then stuffing.  I also smoke the jalapeños for a while which makes them more pliable and easier to stuff whole.

3 hours ago, SuckitKevin said:

I’m intrigued with the sweet spicy combo of using pineapple, if anyone has tried this please share.

Pineapple? You some kind of swinger or something? Wait, username and all. 

27 minutes ago, gernblansten said:

Pineapple? You some kind of swinger or something? Wait, username and all. 

Just quoting the op!

Hold the fruit and nuts for me but I like the wrapping technique, will try

1 hour ago, Jerry Callo said:

I like the texture of cream cheese to mix with brisket, beef ribs, or other leftover smoked meat.   I smoke the block of cream cheese for a hour or so before mixing with meat and then stuffing.  I also smoke the jalapeños for a while which makes them more pliable and easier to stuff whole.

I was thinking about something along these lines earlier - smoking the jalapeños for a bit is a good idea  

16 hours ago, SuckitKevin said:

I’m intrigued with the sweet spicy combo of using pineapple, if anyone has tried this please share.

I soak my cut jalapeños in pineapple juice overnight before assembling, and use smoked Gruyère cheese topped with a dove breast instead of cream cheese.  But I’m fancy that way.

On a similar note, one of my favorite concoctions is to make smoked rellenos. Use poblanos, sprinkle a handful of crushed tortilla chips in the bottom, pile on leftover pulled pork mixed about half and half with shredded pepper Jack, then wrap completely in bacon and smoke. 

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