Smokingdadbbq Posted January 23, 2020 Share Posted January 23, 2020 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 tryHow 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 Golf Griller, buckleybj and RVA Smoker 3 Quote Link to comment Share on other sites More sharing options...
buckleybj Posted January 23, 2020 Share Posted January 23, 2020 Looks good! Looking forward to more videos. Smokingdadbbq 1 Quote Link to comment Share on other sites More sharing options...
Smokingdadbbq Posted January 23, 2020 Author Share Posted January 23, 2020 2 hours ago, buckleybj said: Looks good! Looking forward to more videos. thanks for checking it out. Any requests for videos? thinking of side by side spatchcock vs rotisserie Quote Link to comment Share on other sites More sharing options...
buckleybj Posted January 23, 2020 Share Posted January 23, 2020 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. Quote Link to comment Share on other sites More sharing options...
bluebird Posted January 24, 2020 Share Posted January 24, 2020 Thanks and that looks awesome! Smokingdadbbq 1 Quote Link to comment Share on other sites More sharing options...
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