Extremely Poor Man's Burnt Ends

[paleoman]

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

 

[paleoman]

OK, 14 hours and 20mins the probes read 192/190 (latter was at center). Thermopop shows 190-191 probing in several places. I'm going to cut and then use the broiler to finish it, as I'm low on pellets and it's getting late (8pm - don't want to go another 2 hours).

Here's how it looks...

Looks nice. Has a thin crust, and seems very soft inside. Will cut it up in a while to continue cooling.

The link didn't say anything about resting, but I need some time to shut things off and let it cool some to handle it to cut it up into cubes.

 

[gmc2003]

That makes sense. Will note that for future reference.

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.

 

[gmc2003]

That's a pretty thick cut of beef. Which is why it's probably taking a little longer than expected. It's not always the weight, but the shape of the meat has a lot to do with it.

 

[paleoman]

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.

Interesting!

 

[paleoman]

Here is what it looked like sliced...

The bark tastes great, as does the meat, although it is somewhat dry.

Here's after adding BBQ sauce and rub, and trying the broiler...

There is clearly some moisture, as the vac and seal showed it drawing some of the moisture towards the seal (none came out)...

I'll use the sous vide tomorrow to reheat and we'll see how it is.

 

[DougE]

Whether perfect or not, you have some delicious eating ahead!

 

[Gonna Smoke]

The bark tastes great

Another reason to cut into cubes, you get way more bark...

 

[schlotz]

Interesting experiment. As you found out this cut of meat was going to be somewhat dry due to the lack of fat however the BBQ sauce should help with that. Since it's not chuck I agree with keeping it whole for the smoke. I think cutting into cubes early might contribute to drying it out further. Waiting to hear the final verdict....

 

[bigfurmn]

That is looking really good. Can't wait for the final verdict.

 

[Fueling Around]

Looking pretty good from here.

Here is what it looked like sliced...

The bark tastes great, as does the meat, although it is somewhat dry.
...

If you want to try this again, try larding the meat.

 

[paleoman]

Looking pretty good from here.


If you want to try this again, try larding the meat.

Can you point me to steps on how to do that?

BTW: It's just after 1pm, will be trying it out around 4pm tonight (will start reheating in sous vide and cooking the rest of the meal, once the movie I'm watching is over).

 

[Fueling Around]

Larding is an old school technique to insert fat into lean meat

Can you point me to steps on how to do that?
..

It has been talked about but I don't think anyone has done a recent tutorial.

 

[paleoman]

OK, had the meal at about 3pm...

Mixed results on the burnt ends. The down side was that the larger pieces, although a little moist on the outside, were very dry inside. The up side was that the bark and overall flavor was very good, and the small pieces (likely with more BBQ sauce applied) were wonderful.

Here's a picture of the just the meat...

Here's a close up of the larger chunk cut open:

Here's a close up of the smaller bits:

I couldn't stop eating these small bits. They were very tasty.

It was a good experiment, and overall the meal with baked beans, grilled vegetables, and some reheated corn bread, was good...

At least it wasn't like the turkey in the movie "Christmas Vacation".

I have the other half of the meat, in a vac sealed bag. Any suggestions on how I can maybe inject some moisture in, when reheating? There is enough room for me to open the bag, add something and then reseal and reheat.

 

[Brokenhandle]

OK, had the meal at about 3pm...

Mixed results on the burnt ends. The down side was that the larger pieces, although a little moist on the outside, were very dry inside. The up side was that the bark and overall flavor was very good, and the small pieces (likely with more BBQ sauce applied) were wonderful.

Here's a picture of the just the meat...
View attachment 711228

Here's a close up of the larger chunk cut open:
View attachment 711230

Here's a close up of the smaller bits:
View attachment 711229
I couldn't stop eating these small bits. They were very tasty.

It was a good experiment, and overall the meal with baked beans, grilled vegetables, and some reheated corn bread, was good...
View attachment 711231
At least it wasn't like the turkey in the movie "Christmas Vacation".

I have the other half of the meat, in a vac sealed bag. Any suggestions on how I can maybe inject some moisture in, when reheating? There is enough room for me to open the bag, add something and then reseal and reheat.

Meat and an abundance of gravy hasn't ever disappointed me! Or make some kind of soup maybe.

Ryan

 

[DougE]

Since it's not chuck I agree with keeping it whole for the smoke. I think cutting into cubes early might contribute to drying it out further.

That's a really good point I hadn't considered.

 

[Hijack73]

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

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.

 

[DougE]

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.

They absolutely do! As fatty as they are, most of the ones I have gotten from Aldi aren't well suited for turning into bacon, but make killer burnt ends, well, so long as you aren't opposed to eating some pure buttery fat with a little meat in it.
Pure artery clogging goodness!

 

[Brokenhandle]

They absolutely do! As fatty as they are, most of the ones I have gotten from Aldi aren't well suited for turning into bacon, but make killer burnt ends, well, so long as you aren't opposed to eating some pure buttery fat with a little meat in it.
Pure artery clogging goodness!

Isn't that just artery lube to help the blood flow easier?

Ryan

 

[bigfurmn]

Isn't that just artery lube to help the blood flow easier?

Ryan

I am so using that at my next doctor's appointment.