Description
A recipe for bacon-wrapped cream cheese bites smoked until the bacon is crisp and the filling is warm and smoky.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 4 ounces shredded cheddar cheese
- 1/4 cup chopped pickled jalapeños
- 2 tablespoons chopped chives
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound thin-cut bacon
- Toothpicks
Instructions
- In a medium bowl, combine the softened cream cheese, cheddar cheese, jalapeños, chives, smoked paprika, garlic powder, black pepper, and cayenne pepper. Mix until all ingredients are evenly incorporated.
- Place the cheese mixture into a piping bag or a zip-top bag with a corner snipped off.
- Take one slice of thin-cut bacon. Place about 1 to 1.5 tablespoons of the cheese mixture onto the center of the bacon slice.
- Wrap the bacon around the cheese mixture to form a small, cylindrical shape, resembling a shot glass. Secure the seam tightly with one or two toothpicks. Repeat this process until all the filling and bacon are used.
- Preheat your smoker or pellet grill to 250 degrees Fahrenheit. Use a mild wood, such as apple or cherry.
- Place the Pig Shots directly on the smoker grates, seam-side down initially if possible, or secure them so they hold their shape.
- Smoke the Pig Shots for 1.5 to 2 hours, or until the bacon is rendered and crisp to your liking. You may need to turn them halfway through cooking to ensure even crisping.
- If the bacon is not crisp enough after 2 hours, increase the smoker temperature to 325 degrees Fahrenheit for the last 15 minutes, watching closely to prevent burning.
- Remove the Pig Shots from the smoker. Let them rest for 5 minutes before serving. Remove the toothpicks before serving.
Notes
- For an extra smoky flavor, use a bacon that has already been smoked, like applewood smoked bacon.
- If you prefer a sweeter flavor, brush the Pig Shots lightly with barbecue sauce during the last 20 minutes of smoking.
- Ensure the cream cheese is fully softened so it mixes easily with the other ingredients.
- Use thin-cut bacon; thick-cut bacon often requires a longer cook time, which can dry out the cream cheese filling.
- Prep Time: 20 min
- Cook Time: 1 hr 45 min
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 2 shots
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 14
- Cholesterol: 65