Search results for query: pork belly burnt ends

You could adapt a pork belly burnt end recipe to meet your needs. There are many on this site. Just do a quick search. Here's my first attempt - they tasted great: https://www.smokingmeatforums.com/threads/pork-belly-burnt-ends-1st-try.288869/

The last time i did bellies and pulled them at 165, they immediately went back on the smoker for more time. In my opinion, you won’t render enough fat for them to be good.

Hi Guys, I have 2 small pieces of Pork Belly to cook up tomorrow. I will do it 2 ways. The fattier piece i will use for burnt ends. Burnt ends are always suggested on the web to be cooked to 200-205c. So that what ill do. But for the sliced pork belly (I will smoke for as a 1KG slab) - i am...

This was my first attempt. They came out pretty good. https://www.smokingmeatforums.com/threads/pork-belly-burnt-ends-1st-try.288869/ Chris

Those look great what did you use for the glaze?

Hooked these up today, had a slab in my freezer for awhile so put it to good use. Wood: Red Oak Time: 3hrs 30min Temp: 275 Rub: Meat church Honey Hog 1:1 with Meat church Voodoo 1 1/2” cubes Glaze: Sweet Baby Rays, Raw wild flower honey from a friend out of GA and a splash of Whistle Pig. These...

Thanks all. I've done brisket burnt ends several time but this was a first for the pork belly. I didn't do all of the brown sugar/honey adds that I read. Simple Chipotle Honey sauce was all that it needed. The fat rendered so well that it was like eating dessert.

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...