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
Table of contents
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. Here is what you need to make this smoked pig shots recipe
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.
Is it Hard 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.
How to 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.
What Temperature to Smoke Pig Shot At?
You want to smoke pig shots at 275°F – 300°F.
Keeping the temperatures high ensures 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.
What Wood to Use for Smoked Pig Shots?to Smoke Pig Shot At?
My favortie type of wood is to use for smoked pig shots is hickory or pecan. Bacon can handle a stronger flavored chip. So go for pecan, or hickory, the lighter flavors won’t give you the depth of flavor these pig shots need. But if you prefer something lighter go for cherrywood
How Long To Smoke The Pig Shots For?
Leave the pig shots in the smoker for 60-80 minutes.
For an extra flavor kick, brush with some BBq sauce 15-20 minutes before taking them off the grill.
Because the bacon and sausage is already cooked we dont need to reach a certain temperature. You just want to make sure the bacon is crispy
How to Prep The Pig Shot for The Smoker?
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.
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 Pig Shots Recipe
Equipment
- 1 pellet grill
Ingredients
- 8 oz block of cream cheese softened
- ¼ cup shredded cheddar cheese
- ¼ cup jalapeños diced
- 2 tbsp BBQ Seasoning
- 12 oz Kielbasa sausage
- 20 strips thick-cut bacon 1/8″ thick
- 2 jalepeño peppers for garnishing
Instructions
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!
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
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
