Directions
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Preheat the Smoker: Start by preheating your smoker to 275°F (135°C). This temperature will be tremendous for achieving that lovely smoky flavor without overcooking the bacon.
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Prepare the Bacon: Cut the bacon strips in half. Take one half-strip of bacon and wrap it around each slice of sausage to form a little cup. Secure everything in place with a toothpick, ensuring it’s tight yet not overly constricted.
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Make the Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, finely diced jalapeños, garlic powder, and black pepper. Mix until the filling is smooth and all the ingredients are well incorporated. The cream cheese will serve as a tremendous base that binds all the flavors together.
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Fill the Bacon Cups: Using a spoon, carefully fill each bacon-wrapped sausage cup with the cheese mixture. You can mound the filling slightly on top, as it will expand and cook down during the smoking process.
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Set Up the Smoker: Place the assembled pig shots upright on a smoker-safe tray or rack. This position allows the heat to circulate evenly, ensuring an even cook on every side.
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Smoking the Pig Shots: Smoke the pig shots uncovered for 60 to 75 minutes. Keep an eye on them during this time; you want the bacon to render properly and become crispy while the filling turns lightly browned. The aroma that fills the air is simply tremendous.
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Optional Glaze: If you are using BBQ sauce, brush it onto the pig shots during the last 10 minutes of cooking. This will create a beautiful glaze that enhances the flavors.
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Finishing Touches: Once cooked, carefully remove the pig shots from the smoker. Garnish with freshly chopped chives or parsley for an added touch of color and flavor. Allow them to rest for about 5 minutes before serving, letting the flavors settle.
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