Bacon Wrapped Armadillo Eggs

500 g pork sausage
12 slices bacon
6 jalapenos stems, core & seeds removed
110 g cream cheese softened
110 g cheddar cheese shredded
1 tsp SIDS CRAZY SALT
1 cup SIDS SMOKEY GARLIC SAUCE

Preheat the smoker to 120°C. I used cherry wood for this recipe, but any other smoking hardwood would work. (manuka, oak, maple, etc.)
In a medium bowl, combine the cream cheese, cheddar cheese, and ½ tsp SIDS CRAZY SALT.
Spoon some of the cream cheese mixture into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the way into the jalapeno.
Wrap each jalapeno with ⅙ of the pork sausage. Use your hands to ensure the sausage is covering the entire jalapeno and roll back and forth into an egg shape. Sprinkle with remaining SIDS CRAZY SALT.
Wrap each sausage covered jalapeno with bacon. It will likely take two pieces per armadillo egg. Secure with toothpicks, if needed.
Place the bacon wrapped armadillo eggs on the smoker over indirect heat and close the lid. Smoke until the internal temperature reads 74°C. This usually takes around 2 hours, depending on the size of your armadillo eggs.
If you want soft, bite through bacon, brush the armadillo eggs with SIDS SMOKEY GARLIC SAUCE and serve immediately. If you want crispy bacon, brush the eggs with SIDS SMOKEY GARLIC SAUCE and then increase the heat to 200°C and cook for a few minutes or transfer the eggs to a baking tray and place under the oven broiler for 1-2 minutes.
Serve hot and enjoy!