Pork belly (bacon) burnt ends

[73saint]

This has been on my list of things to do for quite some time. I recently made a large batch of applewood smoked bacon, and saved 2 center cut, 2 lb slabs. I followed Malcolm’s recipe to the letter. Mixed 1/2 cup light brown sugar with 2 TBS of chupacabra ribnoxious & cimmaron docs sweet rib rub (1T each). Man these things are SINFUL. I can honestly say they are better than pork belly burnt ends. Sweet, salty. Fat rendered perfectly with a bacony finish that was unmistakable. Make sure your rub is more sweet and less salty. My glaze was a mix of blues hog Tennessee red, blues hog original & a little honey. I babied the pieces much like bacon. Moving them and turning them a good bit towards the end of the cook. Made a huge difference. I took many pics along the way....



Hope everyone has a happy Easter! Thanks for looking...

 

[Kevinbthgrouse]

Looks delicious

 

[yankee2bbq]

Are you kidding me? Wow!!! Amazing! That looks so good!! Great job!

 

[Blues1]

I've not made them yet, but after seeing this, I may speed the timing up a little...looks great!!

 

[pushok2018]

Oh, my.... This is one mouthwatering.... Are you teasing me?

 

[TNJAKE]

Damn those look good! I'll take a half pan. Very nice work

 

[ososmokeshack]

I made some last weekend. They were delicious.

 

[jcam222]

Man that is a grand slam home run!! I LOVE PBBE’s.

 

[RichGTS]

Those look like they turned out PERFECT! I am a big fan of the blues hog on pork.

 

[thirdeye]

I don't go quite as saucy as Malcom does on the finish, but when I take a few boxes to the neighborhood watering hole for happy hour..... I do get accolades.

 

[mneeley490]

Okay, that's next on the list. Since you're going light on salt, I bet Jeff's basic rub would work pretty good, too. I would probably use my own bbq sauce, and mix it with some pepper jelly.

 

[jaxgatorz]

Awesome !!

 

[masssmoke]

wow, what a great job on that. I would love to try those, Pork belly hard to find here in MA

 

[masssmoke]

wow, what a great job on that. I would love to try those, Pork belly hard to find here in MA

I missed the point it is slab bacon not pork belly. I wonder what is the difference?

 

[73saint]

I missed the point it is slab bacon not pork belly. I wonder what is the difference?

Big big difference in flavor. I’ve had both. The bacon to me has a much bigger flavor profile. You definitely get that bacon flavor. Also bacon fat has a different taste to it, and you get that with this.

 

[73saint]

Are you kidding me? Wow!!! Amazing! That looks so good!! Great job!

Thanks yankee!

I've not made them yet, but after seeing this, I may speed the timing up a little...looks great!!

Thanks Blues! Yeah I definitely recommend them. They are super rich though, little goes a long way.

Oh, my.... This is one mouthwatering.... Are you teasing me?

Lol thanks push!

Man that is a grand slam home run!! I LOVE PBBE’s.

Thanks jcam! Yep PBBE is a big fave around here, and these are right up there with them!

Those look like they turned out PERFECT! I am a big fan of the blues hog on pork.

Thanks Rich, I did take my time with these. I think I got them just right. My better half always pick the fat out of pork belly. When I get it right that drives me crazy. This time she ate every bite. That told me something.
And I too am quickly becoming a fan of the Blues Hog sauces!

Okay, that's next on the list. Since you're going light on salt, I bet Jeff's basic rub would work pretty good, too. I would probably use my own bbq sauce, and mix it with some pepper jelly.

That sounds great...if you do let us know how they come out.

 

[chilerelleno]

A dude, those look absolutely scrumptious!
I'm stuffed like a bloated tick from dinner, but salivating looking at your pics. Very nice pics and video to show off these delights.

I've done them with uncured belly but not cured bacon... Wow!

 

[jmusser]

This has been on my list of things to do for quite some time. I recently made a large batch of applewood smoked bacon, and saved 2 center cut, 2 lb slabs. I followed Malcolm’s recipe to the letter. Mixed 1/2 cup light brown sugar with 2 TBS of chupacabra ribnoxious & cimmaron docs sweet rib rub (1T each). Man these things are SINFUL. I can honestly say they are better than pork belly burnt ends. Sweet, salty. Fat rendered perfectly with a bacony finish that was unmistakable. Make sure your rub is more sweet and less salty. My glaze was a mix of blues hog Tennessee red, blues hog original & a little honey. I babied the pieces much like bacon. Moving them and turning them a good bit towards the end of the cook. Made a huge difference. I took many pics along the way....View attachment 439701View attachment 439700View attachment 439702View attachment 439704View attachment 439703View attachment 439705View attachment 439706View attachment 439707View attachment 439708View attachment 439709View attachment 439710View attachment 439711View attachment 439713
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Hope everyone has a happy Easter! Thanks for looking...

Dang! That looks tasty. Hmmm.... bacon brining in fridge now...
Happy Easter and excellent work!

 

[Stingh2]

They look Amazing! This is something I definitely want to try and do in the future

 

[Sowsage]

Man those look awesome! I've made them a few times with jowl bacon. Have a pace that puts jowl bacon on sale a few times a year for like $1 lb. Good stuff! Love the color you got on yours. That tray would last about 15 seconds around here!