1 12oz. - Beer (your favorite)
1 - Egg
1 C. - Flour
1 Tsp. - Baking Soda
1/2 Tbs. - Garlic Powder
1/2 Tbs. - Smoked Paprika
1/2 Tsp. - Cayenne
1/4 Tsp. - Pepper
Pinch Kosher Salt
Mix the batter and let sit in the fridge for at least 30 minutes while you prepare the meat.
Poppers:
24 - Cheddar Little Smokies
1 Lbs. - Thick Cut Bacon (cut each piece in half)
2 - Eggs
1 C. - Flour
1 C. - Panko Crumbs
24 - Toothpicks
Roll each little smokie in a slice of the bacon and secure with a toothpick, brown in a frying pan over medium high heat until both sides are cooked and crisp. Let the little smokies cool before battering them. Place the eggs into a bowl and lightly beat them, place the flour into another bowl, place the beer batter next in line followed by the bowl of Panko crumbs. Dip each smokie into the egg, then flour, then batter and then into the Panko. Deep fry in oil at 320 degrees for 3 1/2 - 4 minutes make sure to keep the poppers moving in the oil so they don't stick together. Drain on paper towel and serve with your favorite dipping sauce.