Smoked Pig Shots with Bourbon–Maple Glaze

Little bacon-wrapped “cups” stuffed with creamy, cheesy goodness, topped with a jalapeño slice, and finished with a sweet-smoky glaze. These were a huge hit—perfect backyard snack or gameday crowd-pleaser.

Ingredients (Makes ~24 pig shots)

Base & Filling

• 1 lb thick-cut applewood bacon, cut in half
• 1 smoked Polish kielbasa ring, sliced into 1/2-inch rounds
• 1 block (8 oz) cream cheese, room temperature
• 1 block (8 oz) sharp cheddar, shredded
• 2–3 Tbsp BBQ rub (I used Meat Church The Gospel—linked on my site under Tools and Pantry Picks
• Pickled jalapeño slices (one per pig shot)
• Toothpicks

Bourbon–Maple Glaze

• 4 oz bourbon
• 2 Tbsp maple syrup

Instructions

1) Build the Bacon “Cups”

1. Wrap a half strip of bacon around each kielbasa round to form a small “cup.”
2. Secure the bacon to the sausage with a toothpick. Set upright on a tray.

2) Make the Filling

1. In a bowl, mix cream cheese, shredded cheddar, and BBQ rub until smooth.
2. Transfer to a piping bag (or a zip-top bag with a corner snipped).

3) Assemble

1. Pipe the cheese mixture into each bacon cup, leaving a little space at the top.
2. Top each with a pickled jalapeño slice and a light extra dusting of BBQ rub.

4) Smoke

1. Preheat smoker to 250–275°F.
2. Place pig shots upright on a wire rack or directly on the grate.
3. Smoke for 60–90 minutes, until the bacon is rendered and the filling is hot and bubbling.

5) Glaze & Finish

1. Whisk together bourbon and maple syrup.
2. Brush the tops with glaze during the last 10 minutes of the cook.
3. For extra-crispy bacon, bump to 325°F for the final 5–10 minutes.

6) Serve

1. Rest 5 minutes (filling is molten), then serve warm. Watch them disappear.

Macros

Approximate — per pig shot (about 24 total)

• Calories: ~165
• Protein: ~8 g
• Fat: ~13 g
• Carbs: ~2 g

Tip: If your bacon is especially thick, par-cook it for 5–7 minutes at 375°F to jump-start rendering before assembly. Don’t overdo it—keep it pliable so it wraps cleanly.