Bear in mind that this dish requires some effort, but after you have prepared a couple, you will quickly get the hang of it. That said, follow me as I show you how to make flavorful smoked pig shots.<\/p>\n\n\n Here\u2019s what you\u2019ll need to make these delicious pig shots.<\/p>\n\n\n\n First, mix the barbecue sauce, brown sugar, and honey in a bowl and set aside. This honey-bbq sauce mixture will come in handy later.<\/p>\n\n\n\n Start by slicing the smoked sausage into even pieces. Some people cut their sausages about 1\/4″ thick. However, I prefer cutting my sausages to 1\/2″ thickness.<\/p>\n\n\n\n I was able to get around 15 slices from a whole smoked sausage. The pig shots will be more stable with thicker sausage bases. Afterward, cut the bacon strips in half.<\/p>\n\n\n\n Next, lay the sausage slice on a cutting board and wrap the thick-cut bacon strip around it. Don’t wrap the bacon too tightly because the pork strip will shrink a bit while you smoke it.<\/p>\n\n\n\n If you do, the pig shots could split from the sausage bases, and lose their shape. It’s a good idea to have some overlap because it will keep the smoked pig shots stable.<\/p>\n\n\n\n Lastly, use a toothpick to attach the thick-cut bacon to the sausage base. To keep the bacon cool and firm before cooking, put together a few pig shots and store them in the refrigerator while you complete the others.<\/p>\n\n\n\n Now it\u2019s time to mix the tasty cream cheese filling. Combine sour cream, shredded cheddar cheese, cream cheese, and sliced green onions.<\/p>\n\n\n\n Ensure that you thoroughly mix all these ingredients. Afterward, pour the cream cheese mixture into a piping bag. If you don’t have a piping bag, cut off a small corner of a zip-lock bag and use it to fill the cups.<\/p>\n\n\n\n Remove your glass-sized bacon cups from the refrigerator and add a slice of jalape\u00f1o to each cup. Next, slather the honey mixture on each cup. Bacon cups taste considerably better if you put 1-2 slices of jalape\u00f1o at the bottom of each cup.<\/p>\n\n\n\n Next, fill the cups with the cream cheese mixture. I don’t advise filling the cups to the brim because the cream cheese filling expands while cooking and may leave a mess in the pan. Put the pig shots back in the refrigerator immediately after you’re done filling and keep them there until you’re ready to smoke.<\/p>\n\n\n\n Toss wood chips into the loader of your smoker. My preferred smoker is the Traeger Pro 575<\/a>. I love how consistently it cooks my meals. I use cherry wood chips<\/a> for this recipe. Cherry gives the bacon a deep, rich crimson hue.<\/p>\n\n\n\n Hickory and pecan are also excellent alternatives. Now, place the pig shots on a cooling rack that fits into your smoker. The rack will make it easier to remove the cups from the smoker without them falling apart.<\/p>\n\n\n\n The ideal smoking temperature for the pig shot is between 275 and 300 degrees Fahrenheit. This temperature produces a smoky, and crispy mouthfeel. Smoke the meat at this temperature for about 60 minutes. Pay attention as the meat cooks and remove it once the bacon is crispy and the filling looks golden brown. <\/p>\n\n\n\n When the shots are done, gently pull them out of the smoker. Be careful when pulling out the shots from the rack because the cream cheese filling can get quite hot. Allow the pig shot to rest for 10 minutes, then enjoy it with your favorite sauces. <\/p>\n\n\n You can store your tasty pig shots in a refrigerator or freezer, depending on how soon you’ll be eating them. These pork shots can last in the fridge for 3\u20134 days<\/a>.<\/p>\n\n\n\n Remember to put them in an airtight container before placing them in the fridge. If you won’t be eating them within that time frame, store them in the freezer. You can store the cooked or uncooked pork shots in the freezer.<\/p>\n\n\n\n![\"Smoked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/05\/Smoked-Pig-Shots.jpg\")
<\/figure>\n\n\nHow to Make Smoked Pig Shots?<\/h2>\n\n\n\n
Ingredients<\/h3>\n\n\n\n
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![\"Smoked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/05\/Smoked-Sausages-and-Cheese-1200x800.jpg\")
<\/figure><\/div>\n\n\nInstructions<\/h3>\n\n\n\n
Step 1: Prepare the Sauce<\/h4>\n\n\n\n
Step 2: Make the Pork Cups<\/h4>\n\n\n\n
Step 3: Prepare the Cream Cheese Filling<\/h4>\n\n\n\n
Step 4: Fill the Pork Cups<\/h4>\n\n\n\n
Step 5: Smoke the Pig Shot<\/h4>\n\n\n\n
Step 6: Serve and Enjoy<\/h4>\n\n\n\n
![\"Smoked](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/05\/Smoked-Pig-Shots-on-the-Grill-1200x800.jpg\")
<\/figure><\/div>\n\n\nExtra Smoking Tips<\/h2>\n\n\n\n
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How to Store Smoked Pig Shots?<\/h2>\n\n\n\n
![\"Bacon](\"https:\/\/pitmastercentral.com\/wp-content\/uploads\/2023\/05\/Bacon-Wrapped-Smoked-Pig-Shots-Lined-up-on-a-Ceramic-Plate-1200x800.jpg\")
<\/figure><\/div>\n\n\n