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Pork belly burnt ends tactics
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I'm planning to smoke some PBBE this afternoon using the Meat Church recipe/technique. I noticed the Snake River Farms video suggests a smoke temp of 250F for 3 hours but the Meat Church recipe recommends 275F for 3 hours. Any consensus on which temp/time combo is better? Any other pearls of wisdom from you PBBE vets are welcome and encouraged.
Thanks!
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(1) Pork Belly Burnt Ends Video - Bing video
This short video says it all. Your question is answered, or not. Don't matter. Pork Belly Burnt Ends are great, "finger-licking good".
I suggest try it both ways. Then the one you like best make it your own.
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I haven't had any issues with the bark washing off in a pan with foil. Like others mentioned I somewhat follow the Malcom Reed method and they have always turned out excellent.
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+1
I do use less butter. But THIS the best guide to PBBEs.
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+1 on the Malcom Reed method. Fool proof. Do that Don’t over think it.
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I follow Malcom Reeds recipe as written and they turn out great…..usually it’s what everyone remembers!
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Pork belly burnt ends tactics
Howdy y’all, getting ready to make pork belly burnt ends and have been checking out many recipes and techniques. Most use an aluminum pan with foil for the braising phase, but one I found makes tight fitting foil packets with a little juice and honey. He claims pan with foil creates steam which washes off the bark, but the packets don’t.
Have any of y’all heard of this or tried it, or does it really have an affect on the finished product?
Thank y’all.
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