Search results for query: pork belly burnt ends

Hello, I picked up some pork belly strips the other day and I’m looking for some ideas how to use on my CampChef pellet smoker. Burnt ends would be my first choice, but, the strips are about 3/4” thick so I’m thinking too thin for that. My other thought was to do a quick bacon cure, smoke...

Got 5 pounds 3oz really nice belly. I was thinking burnt ends for this weekend BUT Im also thinking this would make some good dry cure salumi too. :emoji_astonished: Hmmmmm In the fridge and i will see tomorrow on what the pork is going to be.

Another first for me: Pork Belly Burnt Ends ( I GUESS I REALLY DID MAKE BURNT ENDS ) Found 3 packs of pork belly at our grocery store , froze 2 cut one for burnt ends Package is 1.516 kg ( 3.34 lb ) so i sliced into 1" cubes rubbed with my mix i use on ribs that i really like and placed in...

Got some left over from the party which I put in a bag and into the fridge. What's the best way to re-heat these? OR is that a bit problematic at this point?

this....pork belly is not bacon smoking thin slices for that long will kill it for sure. Do burnt ends as above or smoke larger sections then Slice and sear/braise with sauce. PBelly is magic......oh and PS not everything on IG is the bomb.....it might look like it and the description sounds...

I used hot totty seasoning n a seasoning called reaper which was a sweet hot. Also used some Jack daniels brown sugar some butter. But then u 2nd guessed myself sue to first time n added some apple juice to it. So yea.... it turned out really good but they didnt glaze at all but the flavor was...

I have a small propane smoke that I bought a couple years ago that I use fairly often. I am also starting to use a Weber grill to do some smoking. I don't do large meats. I am doing some pork belly burnt ends that people like. I also am going to try bacon.

Damn man those looks awesome! I'm def nervous lol I'm only issue is just figuring out how big. Int thinking 10 pounder. Were all big eaters. Plus left overs wont go toneaste lol.

When I am doing pork belly, I cook it based on what I want to do with it after. If I want to end up slicing it and cooking like typical breakfast bacon, then I pull it at about 155. It’s done taking in smoke but it’s not so over cooked that it will be tough when you throw it in a frying pan...

I would just make bacon with it. I have made pork belly burnt ends & they are so rich & fatty that you can only eat 1 or 2 of them. If your having a party & want to put them out as appetizers, then go for it. But I can’t sit down & eat 6-8 of them, they are just too rich. But I’m old & if I was...

Are pork belly burnt ends supposed to be soft and chewy, with melty fat? Or are they supposed to be more like bacon, harder and chewy with a ham-like meat and firm chewy fat?

...Hogs on one and my salt-free KC rub on the other. Now into the refrigerator to rest for a few hours. I also wanted to do pork belly burnt ends, but didn't have any bellies, so I used a butt. Cut into about 2" cubes, seasoned up with my KC rub, and into the refrigerator for a few. Later, I...

I never thought the day would come that I would be shopping for pellets. However, I bought one of those amaze-tubes. My initial intention was to buy it soley for smoking pork belly for bacon in myMES30. So I guess this is a multiple-choice question. I was fixing on buying a bag of Apple blend...

...This got me into the world of smoking meats. I've done a few briskets, with about a 50% success rate. Lots of pork belly-ribs. Pork belly burnt ends. A few chickens. And even a springbok (a type of buck) leg for xmas one time. I don't have a proper offset or cabinet smoker (yet). The effort...

Thanks, I had done a simple search for smoked pork belly and read all there was. I'll try pork belly burnt ends... I haven't looked under the pork section, yet. Headed there next as that's where civil's recipe is....

Best pork belly I've ever had was cut into bacon strip thickness and pan fried or cooked over an open grill at a Korean BBQ joint. Look up "Jeyuk Bokkeum" recipes if interested. If not, you can certainly go with burnt ends.

Anyone have a pork belly burnt ends sauce like butter, brown sugar, Dr Pepper? Would love the recipe or thoughts on this! Thanks

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Are pork belly burnt ends supposed to be soft and chewy, with melty fat? Or are they supposed to be more like bacon, harder and chewy with a ham-like meat and firm chewy fat? I got some on a food truck yesterday and it wasn't anything like what I make at home.