Bacon Burnt Ends

[jcbigler]

Bacon burnt ends (or pork belly burnt ends).

I loosely followed Daniel Vaughn's recipe found here: TM BBQ: Bacon Burnt Ends

Pork belly cured with Kosher salt, brown sugar and maple syrup for three days.

Rubbed with SPOG and put on the smoker with hickory at 250-275 degrees.

Smoked for 2 hours until 175-180-ish

Sliced and cubed

Tossed with more SPOG rub, brown sugar and honey. Ready to go back on to the smoker for a couple more hours.

The final product.

This is the first time I've done these. Some thoughts:

Definitely need to smoke them hotter and faster. The second smoke took almost 4 hours. I think I would go hotter (or I need a more efficient smoker, which I do). Better to keep the cubes bigger than smaller. Need more brown sugar and honey. And I took Daniel's advice and poked a couple holes in the foil pan to let the grease drain out. I don't think I would do this next time, at least not initially. I need to find a more complex rub. SPOG is a little...ordinary for this one.

ETA: can a mod fix the spelling mistake in the title since I'm a moron and didn't spell check it before posting?

 

[chef jimmyj]

I think I would prefer these to beef ends. Retaining the fat would maintain a more efficient heat transfer and get the desired result faster. Though you will lose out on the additional smoke contacting the pork. Rub wise, the one below is my family fav...JJ

Cajun Rib Tickler

1C Tubinado or Dried Brown Sugar*

1/4C Paprika**

2T Kosher Salt

2T Garlic Powder

2T Onion Powder

2T Mustard Powder

2T Chili Powder

2tsp Black Pepper

1-2tsp Cayenne

2tsp Dry Oregano

2tsp Dry Thyme

2tsp Cry Celery Flakes

1tsp Celery Seed

Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

Notes...* Leave out the Sugar for a Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

Mix and store in an air tight container...JJ

 

[motocrash]

I think I would prefer these to beef ends. Retaining the fat would maintain a more efficient heat transfer and get the desired result faster. Though you will lose out on the additional smoke contacting the pork. Rub wise, the one below is my family fav...JJ

Cajun Rib Tickler

1C Tubinado or Dried Brown Sugar*

1/4C Paprika**

2T Kosher Salt

2T Garlic Powder

2T Onion Powder

2T Mustard Powder

2T Chili Powder

2tsp Black Pepper

1-2tsp Cayenne

2tsp Dry Oregano

2tsp Dry Thyme

2tsp Cry Celery Flakes

1tsp Celery Seed

Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

Notes...* Leave out the Sugar for a Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

Mix and store in an air tight container...JJ

JJ,why celery flake AND seed ?

Bill

 

[motocrash]

JCB,don't worry about the spelling,my brain processed it fine while I was speedily scrolling down for a money pic.
And Great Googamooga did I get one! I like...no... love bacon

Bill

 

[SmokinAl]

Your burnt ends look fantastic!
I fixed the title for you!
Al

 

[jcbigler]

I did another batch of these again today.

I used SPOG with paprika, and put it on much heavier than last time. Used more rub on the second time around after cubing also.

Cubbed them bigger (about 1"-1 1/4"), used more brown sugar, drizzled some bbq sauce and cooked hotter this time around above 300. I also didn't poke any holes in the pans until the end and let them boil in their own rendered fat, which I think helped them cook better and stay more moist.

I think they turned out even better. The bigger cubes are definitely better. The one pan spent more time closer to the fire so it caramelized a little more. But they were both great. So tender and juicy. And rich. So rich I literally can't eat as many as I want to.

 

[cookingjnj]

Wow.....who cares about spelling. Regardless of the batch, those are some fine looking (and I am sure tasting) pans of bacon goodness!

 

[bregent]

Man, those look awesome. I made a small batch a few weeks ago from uncured belly. They came out great, but next time I need to get them crisped up a bit more like yours. Seasoned with Killer Hogs rub and glazed with SBR, pepper jelly and butter.

 

[jcbigler]

Oh man yours look awesome too. I love that deep red color they have.