Smoked Pig Shot (4 Easy Steps for An EPIC Appetizer)

If you’re looking for an appetizer that packs a flavor punch look no further than smoked pig shots!

Each bite is a flavor bomb, and you can fill them with just about anything.

This recipe does take some time to prep.

But follow my simple steps and you’ll be pumping these out

So What Are Smoked Pig Shots?

Pig shots are delicious morsels of bacon and filling, a bit like jalapeno poppers.

Bacon strips and sausage are formed into a shot glass shape.

Then filled with a cream cheese-based filling.

Top with diced jalapeño, and seasoning and you’ve got an appetizer made in heaven.

They are then smoked and served hot, as the ultimate party food.

Each bite has an incredible flavor and will be a huge hit at your next gathering!

Ingredients You Need to Make Smoked Pig Shots

This is a simple and quick recipe that packs a huge flavor punch.

Bacon

The most important element is the bacon.

Make sure the strips you buy are thicker cut, preferably 1/8″. It needs to be stable enough to stand upright to hold it all together.

If you have long strips, slice them in half.

You only need enough to wrap around the sausage, with a slight lap over.

You can either purchase bacon or smoke your own bacon.

Sausage

Then you need some type of sausage, Kielbasa or kabana is perfect.

The flavor compliments the bacon and helps create the cup shape to keep the filling intact.

Without some base, your filling will run all over the grill grates and make a huge mess.

Cheese

For the cheese mixture, you’ll need some cream cheese and grated cheddar cheese.

Jalepeño

This optional. If you like spicy food include them, don’t like spicy food? Leave them out!

BBQ seasoning

Pick your favorite BBQ rub.

Tooth Picks

You’ll need some toothpicks or grill pins to hold it all together while they smoke.

A wire baking rack is also recommended.

It makes transferring more manageable. And stops them from falling through the grill grates.

How to Make Smoked Pig Shots

The trickiest part of smoked pig shots is getting the hang of putting them together.

Prepare for the first few to be a disaster!

Once you get the hang of it though, you’ll be whipping them together in no time.

You can make these ahead of time, and keep them in the refrigerator until you are ready to smoke.

Not a bad idea if you are starting out, and the refrigerator will help firm up the bacon again.

After a bit of practice, you can throw these together while the grill is warming up.

Pre-heat the grill to a nice high temperature, around 350°F.

You want the bacon to cook nice and crispy when smoked.

Make the Sausage and Bacon Shot Glasses

Start by slicing the sausage into quarter to half-inch thick rounds.

The wider the sausage, the more stable the cup shape.

But you don’t want it so thick that you can’t get any filling in.

Make sure they are straight so they are stable.

Cut the thick-cut bacon in half. Enough to wrap around the slice of sausage once, with a slight overlap to secure.

You need thick-cut bacon for this, as it needs to be strong enough to stand upright to hold the filling.

Position the piece of sausage on one edge of the slice of bacon.

Wrap the piece of bacon around the sausage, forming a shot glass shape.

Don’t wrap it too tightly, as the bacon will shrink. But you also don’t want it so loose that there are gaps for the filling to seep through.

Secure with a grill pin or toothpick, through the sausage round.

Now you have the cup, you are ready for the filling.

What to Put in Your Smoked Pig Shots Cheese Filling

Smoked bacon and sausage are pretty awesome on their own. But this cheesy filling will take them next level.

Place the softened cream cheese, diced jalepeño, BBQ seasoning, and grated cheddar cheese in a bowl.

You can also add sour cream, sliced green peppers, or chili.

Or try parmesan cheese or chopped bell peppers added to the cream cheese.

Whatever flavor combination you prefer.

Mix everything together with a spoon, or your hands until well combined.

Fill the Bacon Shot Cups

The easiest and cleanest way to add the filling to the bacon cup is to pipe it in.

Place the mixture in a ziplock bag and cut off one corner.

Make the cut big enough to be able to squeeze the cream cheese mixture through without too much effort.

Pipe the filling into the bacon shot glass, filling about 3/4 of the way.

The cream cheese mixture can expand while smoking, so avoid filling to the top.

Top with some more grated cheese, diced jalepeño, and a sprinkle of barbecue seasoning.

Smoke Them Up!

Line the pig shots up on a wire baking rack, ready for the pellet grill.

It will make transferring them much simpler and save a lot of mess on your grill. The less handling the better to keep the shape.

Choosing the wood chips is a crucial step in the process.

Bacon can handle a stronger flavored chip. Go for cherry, pecan, or hickory.

The lighter flavors won’t give you the depth of flavor these pig shots need.

Keep the temperatures high, at around 275-300°F, so the bacon crisps up.

These pig shots won’t have the same impact if the bacon is rubbery and soft.

At that temperature, you’ll have great color and crispiness. And the perfect amount of smoky flavor.

Leave the pig shots in the pellet grill for 60-80 minutes to do their thing.

For an extra flavor kick, brush with some BBq sauce 15-20 minutes before taking them off the grill.

How to Serve Smoked Pig Shots

Serve them straight off the grill to waiting mouths.

But take care – the cream cheese filling will be hot!

Top them with some chopped jalepeño or green chili.

You can drizzle them with a little maple syrup to make them taste even better.

Smoked Pig Shots Recipe

Step 1 – Set up the Grill

Set up the smoker grill to 350°F.

Step 2 – How to Make the Shot Cups

Cut the sausage into 3/4 inch rounds.

Cut the bacon in half.

Wrap the bacon around the sausage to form a cup.

Secure with a toothpick.

Step 3 – Make the Filling

Mix the softened cream cheese, grated cheese, diced jalapeños, and the bbq seasoning in a bowl.

Combine well.

Step 4 – Fill the Cups

Place the cheese mixture in a ziplock bag.

Cut the corner off to make a piping bag.

Pipe the filling into the shot cups, to about 3/4 of the way.

Top with some more grated cheese, diced jalapeños, and a sprinkle of BBQ seasoning.

Step 5 – Smoke the Shots

Place on a wire rack in the smoker grill for 60 minutes, until bacon is cooked and cheese filling is golden brown.

Serve and enjoy!

More Appetizer Recipes

If you are looking for other great appetizer recipes check out;

Smoked Jalapeno Poppers

Smoked Cream Cheese Dip

Smoked Shotgun Shells

Smoked Spam Burnt Ends

These smoked pig shots will have your guests lining up for seconds, so make plenty!

They are sure to become your new go-to appetizer, so start smoking!

Smoke On!

Charlie

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