- 30 pitted dates (preferably Medjool)
- 10 – 15 strips of unsmoked bacon
- tooth picks
Serves 5 – 7 appetizers or 10 – 15 hors d’oeuvres
- Cut bacon into 3 inch length pieces. Use center cut bacon. Center cut bacon doesn’t have the fatty ends, and it is generally meatier.
- If dates are not slit, make a slit length ways so that the dates can be opened up.
- Check to make sure there are not parts of the pit left.
- Wrap 1 piece of bacon around each date, securing it with a pick.
Hot Smoking Directions
You want to hot smoke when you want to melt the cheese, to further cook the ingredients you stuffed with, and/or have wrapped the dates with uncooked bacon, or other uncooked meats. If using pancetta you may want to hot smoke to reduce some fat.
- Preheat smoke generator, and cabinet to 250°F.
- Arrange stuffed dates on a wire rack so that there is at least 1/2 inch space between dates (use the jerky racks if you are using small dates).
- Load dates into smoker and apply smoke for 40 minutes (I used apple).
- Continue to cook until the bacon is done. If you want crispy bacon:
- Remove dates from the smoker after you have applied the smoke
- Arrange dates on a large rimmed baking sheet lined with either parchment paper or aluminum foil.
- Bake in a preheat 450 °F oven until the bacon is golden and crisp (monitor closely to prevent bacon from burning).
- Remove from smoker or oven.
- Transfer to paper towels to drain; let cool slightly before serving.