SMF Premier Member
- May 31, 2022
I could definitely see making burnt ends out of this.
It does great ones.
Cook time: Around 8 hours. Went in the smoker around 10 AM, was on sandwiches at 6 PM. I made all-beef summer sausage the other day. For the fat, I used the huge fat cap off of a chunk of beef belly (beef naval some places). The rest of the belly I turned into burnt ends. Here's the process...
tx smoker Don't know how close you are to Austin, but Salt & Time sourced me a whole belly.