Search results for query: pork belly burnt ends

Ran across this at the local Kroger affiliate in the discount section. Pork belly, seasoned with paprika. Hmmmm... been seeing stuff here about PBBEs, it isn't going to be cheaper to try than this. Put together the rest of a BBQ dry rub with SPOG, cayenne, chili powder. Not shown the dark...

I tried making some pork belly burnt ends and could use some advice/educating. I started with 1x1 size cubes. Generous sprinkle of Honey Hog. Into the smoker at 250 for, oops, I was away for 4 hours. I did spritz every 40ish minutes with apple juice. Next I put the chunks in a foil pan with...

Yep, Black Gold. Owner said he'd give me a tour of the joint once we get settled in and have time. The people here are beyond friendly.

Glad your move went smoothly and you are getting settled in. Looks like that might be Black Gold? If you ever head over to Deridder, which isn't too far from you, try out Big Thicket BBQ. I think you will enjoy it. Their turkey, pork belly burnt ends, and ribs are really good.

I don't make burnt ends with pork belly very often. Mostly just plain pork belly. I braise them to render the fat and then finish on the grill or griddle for a little crisp.

I don't salt or cure pork bellies for smoking much beyond a 12-48 hours dry brine. Then season with traditional Mexican seasonings, smoke and often finish with a braise. For doing it with attached cracklin skin, I score or prick the skin, dry brine for 12-48 hours, then when time to finish the...

Thanks much!! 🔥🔥🔥

Jeff also has a recipe for pork belly burnt ends that calls for cutting the meat into cubes first.

Interesting!

Burnt ends made from beef are usually cubed just after the stall. Pork belly burnt ends are cubed at the beginning of the smoke. I believe it has something to do with the amount of and distribution of fat each protein has.

Pork belly also makes killer burnt ends. The fat just melts in your mouth with a buttery goodness. Probably clogs an artery or three, but man are they good! Looking forward to the results but round is awful lean to try turning it into burnt ends.

Aldi bellies make premium burnt ends ;) I tend to hurt myself when I do them. I've got the self control of a damn addict when it comes to burnt ends.

Look forward to how it turns out. Never made burnt ends before... especially out of pork belly. I pick my battles... but wife and I go through 30 to 40 lbs of bacon a year lol! Yes, I know, redneck logic! Lol! Ryan

I've never had pork belly at all. Something to put on the To-Do list. I'm definitely not going to serve it tonight. I'm almost at 12 hours and 180/174 degrees. My first thought, is to vacuum seal into a few bags, refrigerate, and then reheat tomorrow (I think I have a chart for reheat time)...

That looks just fantastic!! Really really good. The pastrami really looks great....great bark and juicy meat!!! How'd the pork belly burnt ends turn out?

I don't really have much advice to offer as I have never made burnt ends from this cut. When I do make them from pork belly or chuck, I usually cube the meat into inch to inch and a half cubes before smoking. When the cubes hit around 160°, I put them in a foil pan with sauce, covered with foil...

I'm doing it with a bottom round (was supposed to be a chuck roast). Will see how it goes...

All came out good. The brisket cooked fast in 9 hours. Smoking at 225-250, first time doing pork belly burnt ends and liked them

They were really good. Not as rich as I figured they would be so I’ll definitely be making more in the future!

Cured the belly’s for almost 2 weeks and got them on sale for about 2.30 a pound. Have a cart for the slicer that I’m building now and almost done, pork loin and turkey breast also, pork belly burnt ends and 100% beef brisket sausage I make couple days ago