![armadillo egg armadillo egg](https://i2.wp.com/chilipeppermadness.com/wp-content/uploads/2019/07/Armadillo-Eggs-Recipe1.jpg)
They are wrapped in sausage, and that means we need a finish temp of 165☏ (74☌). Use a Smoke X2™ and a Billows™ BBQ Control Fan to get your smoker up to the right temp and to keep it there.īut even more important than smoker temp, we have the temperature of the “eggs” themselves. Plus, it’s a heat level at which you can still get some smoke flavor. 275☏ (135☌) is hot enough to render out the bacon and even crisp it somewhat, but not so hot that you’ll overcook and dry out the sausage or risk massive cheese leakages. There is the smoker’s temperature to think about. Of course, proper construction is not the only important factor in making armadillo eggs. It’s a flavor journey, and one you’ll want to take over and over again. This final touch gives the eggs a more interesting, experiential flavor profile-you travel through sweet/smokey into meaty, then vegetal, then creamy with a nod back to the initial sweet taste. Is there any room at all for additional flavor nuance? Yes! Grab a nice, sweet rub and sprinkle it on each and every armadillo egg. Now we have a pepper with smooth, savory/sweet cheese surrounded by meaty, flavorful sausage and smoky bacon. You can see the square patches of bacon on the end caps Then, slap one of the small squares over the end. It will reach about halfway up the pepper, so use another one to finish the job. Lay out a piece of bacon and roll it up the sausage-covered pepper, starting from the small end. These little bacon squares will go on the endcap of the eggs. Before you start wrapping, cut a section off of the whole package of bacon that is about 1–1.5″ long. Regular, thin-cut bacon is perfectly appropriate here, as thick-cut bacon is harder to get anywhere near crisp on the smoker. One pound of sausage should be enough to cover six peppers. 3 You only need a little more than 2.5 ounces to get the job done. You’ll need that protein to act as a cap, keeping the cheese in as it cooks. Make sure sausage covers the open end of the pepper. Rolling the pepper between your palms as if trying to roll a snake out of clay will help you get an even coating. Take a small handful of bulk breakfast sausage, form it into a thin patty between your hands, then set the pepper in the center of it and roll the sausage around it. You might want to wear gloves during this part of the cook.Īfter stuffing the peppers, it’s time to apply the first layer of meat. Cutting the tops off of the peppers and scooping out the insides with a thin knife or the back end of a spoon not only gives you room to stuff the cheese filling in, but also helps control the heat. Jalapeño peppers can vary wildly in their heat level, from pleasantly hot to scorching, and all that heat resides in the veins and core of the fruit. That construction starts with the jalapeños. Armadillo egg construction: how are they made?Īrmadillo eggs are a multi-layered, multi-flavored, multi-textured food, and getting all those flavors and textures layered together the right way is important to the finished product.
![armadillo egg armadillo egg](https://wordpress-live.heygrillhey.com/wp-content/uploads/2018/10/Bacon-Wrapped-Armadillo-Eggs-Recipe.jpg)
Here, we’ll give you the thermal low-down on these delicious creations using Meat Church’s recipe as a guide. Or, looked at another way, think of a Scotch egg that has a stuffed jalapeño at its heart instead of an egg. Imagine a jalapeño popper where, instead of frying it, you coat it in breakfast sausage and bacon and smoke it. If you haven’t heard of them, allow me to explain. No, these spicy/savory treats don’t occur in nature, but they do occur in your smoker. If they were, the armadillo would have been extinct a long time ago, because armadillo eggs are flat-out tasty, and we would have eaten every last one of them if they could be had from nests. It is a little-known fact that the tastiest eggs to be had in nature are not from chickens but from armadillos.