SMOKED BEEF SHOTS

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Beef Bacon & Sausage

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Mix the softened cream cheese, sour cream, Gouda, mustard, Worcestershire sauce, and green onions together until well-mixed.

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Season with fresh ground black pepper to taste. Place the filling in a piping bag, or plastic bag with the end snipped off. Set aside.

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You will need BEEF bacon and BEEF kielbasa for this recipe. Vendors that sell the beef bacon are listed in the link below.

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Slice the kielbasa to about 1/3 of the thickness of the bacon. Beef bacon is much wider than typical bacon, so each sausage will be cut to about 1/2-inch or more.

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Slice the kielbasa to about 1/3 of the thickness of the bacon. Beef bacon is much wider than typical bacon, so each sausage will be cut to about 1/2-inch or more.

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Pipe the filling into each shot, just to the top of the bacon. The cream cheese will expand slightly when cooking.

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Allow the beef shots to smoke for an hour at 300°F.

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Check the bacon, it should be nice and crispy right at the hour mark. If not, keep going until desired.

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Grab as many as you can before everyone else. Be careful, the filling is molten cheese!

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SMOKED BEEF SHOTS

with BEEF BACON

Beef Bacon & Sausage

Mix the softened cream cheese, sour cream, Gouda, mustard, Worcestershire sauce, and green onions together until well-mixed.

FILLING

Season with fresh ground black pepper to taste. Place the filling in a piping bag, or plastic bag with the end snipped off. Set aside.

FILLING

You will need BEEF bacon and BEEF kielbasa for this recipe. Vendors that sell the beef bacon are listed in the link below.

BEEF

Slice the kielbasa to about 1/3 of the thickness of the bacon. Beef bacon is much wider than typical bacon, so each sausage will be cut to about 1/2-inch or more.

SLICE

Slice the kielbasa to about 1/3 of the thickness of the bacon. Beef bacon is much wider than typical bacon, so each sausage will be cut to about 1/2-inch or more.

WRAP

Pipe the filling into each shot, just to the top of the bacon. The cream cheese will expand slightly when cooking.

FILL

Allow the beef shots to smoke for an hour at 300°F.

SMOKE

Check the bacon, it should be nice and crispy right at the hour mark. If not, keep going until desired.

CRISPY

Grab as many as you can before everyone else. Be careful, the filling is molten cheese!

SERVE

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