12 Jalapeno Peppers

            1 Package (8 oz) of cream cheese

2 cups chopped grilled chicken

            2 TBSP finely chopped cilantro

            1 Juiced lime

            ¾ tsp Kosher salt

            12 slices of bacon cut in half

Instructions:

1. Cut peppers in half longwise. Remove seeds and membrane.
2. Stir together cream cheese, chicken, cilantro, lime juice and salt.
3. Spoon mixture into pepper cavity and wrap with bacon. Secure with wooden toothpick if necessary
4. Bake in oven or on a grill at 350 until bacon is crisp and pepper is soft. About 20-25 minutes

3 LBS of meat.  I usually look for the leanest London Broil I can find.  I have also used Elk which is delicious as well.

2 cans of DR. Pepper

3 Jalapenos

2 TBSP Worcestershire Sauce

4 TBSP Kosher Salt

4 tsp Black Pepper

2 tsp Garlic Powder

2 tsp Onion Powder

Instructions:

1. Slice beef thinly against the grain.
2. Slice Jalapenos to the same size thickness as the meat.
3. Mix the remaining ingredients together in a large bowl.
4. Place meat and jalapenos in mixture and refrigerate at least overnight or up to 2 days stirring occasionally
5. Preheat Smoker to smoke setting. I like Hickory or Mesquite.
6. Remove meat and jalapenos from mixture and pat dry.
7. Transfer meat to smoker grate and place jalapeno on top of meat strip.
8. Smoke for approximately 2 hours or until done to your liking depending on thickness.
9. Remove jerky from smoker and place in a gallon Ziploc bag but do not seal immediately. This will keep your jerky moist.