I can never resist these Smoked Pig Shots, with crisp bacon, juicy sausage, and a creamy, smoky filling packed into one bold bite. They disappear fast, so I always make more than I think I need.

Jump to Recipe

I’m obsessed with Smoked Pig Shots because they hit every snack craving I have at once: salty, smoky, creamy, crunchy at the edges, and gone way too fast. I love how the bacon turns into this little chewy cup with crisp bits that make me hover near the tray like I have no manners.

But the filling? Rich, tangy cream cheese, all bold and messy in the best way, with that smoky punch I can’t leave alone.

And yes, I always “taste test” too many before they make it to the table. No regrets.

Dangerous little bites, plain and simple.

Ingredients

Print Recipe (No Advertisments)

Thin-cut bacon gets crisp fast and makes that salty little cup everyone grabs first.
Cream cheese brings the creamy, melty center.
It’s the cozy part.
Sharp cheddar adds bite, color, and that stretchy cheese moment you’ll want.
Brown sugar gives a sweet edge that plays really well with smoke.
BBQ rub brings the cookout flavor without making things complicated.
Smoked paprika adds color and a deeper smoky vibe.
Jalapeño gives a little kick, but you can skip it.
Green onions keep the filling from tasting too heavy.
Worcestershire sauce adds savory depth.
Basically, it makes cheese taste cheesier.
Black pepper keeps everything from feeling too sweet.
Toothpicks hold the bacon in place, because nobody wants sad pig shots.
Plus, greasing the tin helps them pop out clean.

Ingredient Quantities

12 slices bacon, thin cut

8 ounces cream cheese, softened

1 cup shredded sharp cheddar cheese

2 tablespoons light brown sugar, packed

1 tablespoon BBQ rub or seasoning blend

1 teaspoon smoked paprika

1 small jalapeño, seeded and finely diced optional for heat

2 green onions, thinly sliced

1 teaspoon Worcestershire sauce

Freshly ground black pepper, to taste

Toothpicks, for securing bacon

Nonstick cooking spray or a little oil for greasing the tin

How to Make this

Print Recipe (No Advertisments)

1. Preheat your smoker to 225 F and lightly grease a muffin tin or line a sheet with foil and spray with nonstick cooking spray.

2. In a bowl, beat together 8 ounces softened cream cheese, 1 cup shredded sharp cheddar, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 tablespoon BBQ rub, 2 tablespoons packed light brown sugar, freshly ground black pepper to taste, finely diced jalapeño if using, and 2 thinly sliced green onions until well combined.

3. Slice each bacon strip into thirds so you have 36 shorter pieces for wrapping.

4. Portion the cheese mixture into 1 inch balls using a spoon or small cookie scoop to make about 36 bites.

5. Wrap each cheese ball with a bacon piece, tucking the ends beneath the ball and secure with a toothpick through the center.

6. Lightly sprinkle any remaining BBQ rub or a little extra brown sugar on top of each wrapped bite for color and caramelization.

7. Arrange the wrapped bites in the greased muffin tin or directly on the smoker rack seam side down so they do not unroll.

8. Smoke at 225 F for about 1 to 1 1/2 hours until the bacon is cooked through and slightly crispy and the filling is melted; internal temp of the bacon-wrapped shot should reach about 165 F.

9. Remove from the smoker, let rest 5 minutes, then serve warm garnished with extra sliced green onion if desired.

Equipment Needed

1. Smoker or grill set up for low smoking at 225 F
2. Muffin tin or rimmed baking sheet lined with foil
3. Mixing bowl
4. Electric hand mixer or sturdy spatula
5. Measuring cups and measuring spoons
6. Small cookie scoop or tablespoon
7. Sharp knife and cutting board
8. Tongs or slotted spatula
9. Toothpicks and nonstick cooking spray

FAQ

What are Smoked Pig Shots and how are they served? Smoked Pig Shots are bite sized bacon wrapped cream cheese and cheddar filled treats, smoked until the bacon is crisp. Serve warm as an appetizer with toothpicks for easy picking.

Can I make these without a smoker? Yes. Bake in a preheated 400°F oven on a greased mini muffin tin for 18 to 22 minutes until bacon is crisp, or finish under the broiler for a minute or two while watching closely.

How far in advance can I prepare them? You can assemble Pig Shots 24 hours ahead and keep them covered in the refrigerator. Smoke or bake them just before serving for best texture and flavor.

How do I prevent the bacon from shrinking and slipping off? Use thin cut bacon and secure each wrap with a toothpick. Partially overlap the bacon when wrapping and chill the assembled shots for 15 to 30 minutes before smoking or baking to help them hold their shape.

Can I make them milder or spicier? To make them milder omit the jalapeño and reduce the smoked paprika. To make them spicier add more diced jalapeño, a pinch of cayenne, or use pepper jack cheese in place of some cheddar.

Any tips for smoke flavor and doneness? Use a mild wood like apple or cherry for a balanced smoke note. Smoke at 225°F until bacon reaches your preferred crispness, about 1 to 1.5 hours. For faster results, bake then add a short smoke finish for flavor.

Smoked Pig Shots Recipe Substitutions and Variations

Bacon
- Prosciutto, thinly sliced and wrapped like bacon
- Turkey bacon for a leaner option
- Uncured pork belly slices for a richer, fattier result
Cream cheese
- Neufchâtel cheese for slightly less fat and similar texture
- Mascarpone for a richer, silkier filling
- Full fat ricotta blended smooth for a lighter, slightly grainy texture
Sharp cheddar
- Colby Jack for milder flavor and good meltability
- Monterey Jack for a creamier, less sharp finish
- Smoked gouda to boost smoky flavor and melt
Jalapeño (optional)
- Pickled jalapeños for tang and milder heat
- Fresno or serrano pepper for brighter, hotter heat
- Sliced green bell pepper for no heat and added crunch

Pro Tips

1. Chill the cheese mixture for 20 to 30 minutes before scooping. It firms up and is far easier to shape into neat balls, which helps the bacon wrap stay tidy and reduces leakage during smoking.

2. Partially render the bacon first for better texture. Briefly cook strips in a skillet or under a broiler just until they begin to brown and release some fat. That cuts overall smoke time and helps the bacon crisp without overcooking the filling.

3. Use toothpicks through the center and place each bite seam side down in the tin. The seam down position plus the toothpick keeps the bacon from unraveling as it slowly cooks and rotates on the rack.

4. Add a tiny dab of cream cheese inside the bacon ends before tucking them under. That glue trick seals the seam, locks in the filling, and gives a cleaner presentation after smoking.

5. Finish with a quick 2 to 3 minute blast of higher heat if you want extra crispness. Move bites to a hotter area of the grill or raise temp to 300 F at the end and watch closely so the bacon crisps without drying out the center.

Smoked Pig Shots Recipe

Recipe by Sarah level

0.0 from 0 votes

I can never resist these Smoked Pig Shots, with crisp bacon, juicy sausage, and a creamy, smoky filling packed into one bold bite. They disappear fast, so I always make more than I think I need.

Servings

servings

Calories

176

kcal

Equipment: 1. Smoker or grill set up for low smoking at 225 F
2. Muffin tin or rimmed baking sheet lined with foil
3. Mixing bowl
4. Electric hand mixer or sturdy spatula
5. Measuring cups and measuring spoons
6. Small cookie scoop or tablespoon
7. Sharp knife and cutting board
8. Tongs or slotted spatula
9. Toothpicks and nonstick cooking spray

Ingredients

12 slices bacon, thin cut
8 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese
2 tablespoons light brown sugar, packed
1 tablespoon BBQ rub or seasoning blend
1 teaspoon smoked paprika
1 small jalapeño, seeded and finely diced optional for heat
2 green onions, thinly sliced
1 teaspoon Worcestershire sauce
Freshly ground black pepper, to taste
Toothpicks, for securing bacon
Nonstick cooking spray or a little oil for greasing the tin

Directions

Preheat your smoker to 225 F and lightly grease a muffin tin or line a sheet with foil and spray with nonstick cooking spray.
In a bowl, beat together 8 ounces softened cream cheese, 1 cup shredded sharp cheddar, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 tablespoon BBQ rub, 2 tablespoons packed light brown sugar, freshly ground black pepper to taste, finely diced jalapeño if using, and 2 thinly sliced green onions until well combined.
Slice each bacon strip into thirds so you have 36 shorter pieces for wrapping.
Portion the cheese mixture into 1 inch balls using a spoon or small cookie scoop to make about 36 bites.
Wrap each cheese ball with a bacon piece, tucking the ends beneath the ball and secure with a toothpick through the center.
Lightly sprinkle any remaining BBQ rub or a little extra brown sugar on top of each wrapped bite for color and caramelization.
Arrange the wrapped bites in the greased muffin tin or directly on the smoker rack seam side down so they do not unroll.
Smoke at 225 F for about 1 to 1 1/2 hours until the bacon is cooked through and slightly crispy and the filling is melted; internal temp of the bacon-wrapped shot should reach about 165 F.
Remove from the smoker, let rest 5 minutes, then serve warm garnished with extra sliced green onion if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.