Smoked Pig Shots: Big Cheddar and Onion

This batch of smoked pig shots has a big ol' hunk of cheddar in the bottom, surrounded by cream cheese and topped with diced onions and my original rub. Oh yeah!

Smoked Pig Shots: Big Cheddar and Onion

Ingredients

• 1 lb of thick sliced bacon (about 10-12 slices per pound)
• 1 link of smoked sausage , kielbasa, etc.
• 8 oz cream cheese , softened
• 1 block of cheddar cheese , cut into ½ inch cubes
• ¼ onion , diced
• Jeff's original rub recipe (purchase recipes here)
• Toothpicks

Instructions

1. Cut the link of smoked sausage into ½ inch pieces.
2. Cut the slab of bacon in half.
3. Combine the cream cheese with 3 TBS of Jeff's original rub and spoon into a quart sized zip to bag. Snip off a small corner at the bottom for piping the cream cheese into the "cups".
4. Wrap a half slice of bacon around a piece of smoked sausage and secure all the way through with a toothpick.
5. Place a cube of cheddar cheese into the bacon cup
6. Pipe cream cheese filling into the cup until it's just below the top of the bacon.
7. Spoon in about ½ teaspoon of diced onions and sprinkle more of Jeff's original rub on top.
8. Setup your smoker for cooking at about 250°F with indirect heat and apple wood for smoke. If your smoker uses a water pan, fill it up.
9. Place the pig shots on a Weber grill pan, Bradley rack or even a cooling rack and place that into the smoker for about 90 minutes or until the bacon has a good eating texture and the cheese is melted.
10. Remove the pig shots from the smoker and serve immediately.

Sourch Recipe HERE

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