Jump to content

Bacon burnt ends... opened pandoras box and can't go back


Recommended Posts

Taking a page from Malcolm Reed I wanted to give bacon burnt ends a try, but in that video they started with cured pork belly and went straight to making burnt ends.  I didn't find that so I decided to cure my own pork belly into bacon and then go ahead and make these.  If you're interested in the video, click here 

If you've never tried them I think they are absolutely worth the extra step, and they dare I say might be the families favourite burnt end now.  I can't surrender the lead to a good brisket point burnt end, but do agree for the time, money and effort these are hugely appealing.

I used a nitrate free salt cure from small foot print family below, seasoned with a rub and glazed them to finish for a party with friends and they were by far the most popular appetizer at the table.  If you haven't done them, I highly suggest giving this cook a try

gl4fov184hn6.jpg


How I made them video 
https://www.youtube.com/watch?v=ZnEoWPbt3uk 

Home cure recipe i adapted the following article for this cook - https://www.smallfootprintfamily.com/... check out Small footprint family for this and other good recipes) 
 • 5 pounds pasture-raised pork belly skin/rind removed 
 • 1/4 cup sea salt NOT refined table salt (I used diamond kosher crystal salt) 
 • 1/2 cup raw cane sugar coconut sugar, honey, or pure Grade B maple syrup. I used maple syrup 
 • 1 Tbsp ground black pepper freshly ground. For a sweet cure, consider adding one or more of the following: 
 • 1 tsp nutmeg 
 • 4 Tbsp coffee 
 • 1-2 Tbsp raw apple cider vinegar (I added just the ACV from this list) 
 • bourbon to taste For a savory cure, consider adding one or more of the following: • 3-4 bay leaves crushed • 4-5 cloves garlic crushed (I added some garlic) 
 • 1-2 Tbsp fresh thyme 
 • 1 Tbsp fennel seeds toasted 
 • 1 Tbsp whole coriander seed 
 • 1 Tbsp juniper berries 
 • 2 Tbsp smoked paprika (I added some paprika) 
 • 2 Tbsp red pepper flakes (I added some pepper flakes) 

 Recipe for the pork belly seasoning once cured (stir until mixed well, then coat burnt ends) 
 • 1/2 cup brown sugar 
 • 2 Tbsp of your favourite sweet & spicy rub Recipe for the glaze sauce (reduce until it passes the spoon test) 
 • 1/2 cup brown sugar 
 • 1/2 cup bbq sauce 
 • 1/3 cup balsamic vinegar 
 • 1 can of coke 

Link to comment
Share on other sites

2 hours ago, Smokingdadbbq said:


thanks for checking it out. Any requests for videos?

 

thinking of side by side spatchcock vs rotisserie 

That would be a great video. Showing how long it takes to cook between the two and then taste difference.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...