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

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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


How I made them video 

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 

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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.

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