Announcement
Collapse
No announcement yet.
Pork belly burnt ends
Collapse
X
-
Did you sauce them? I don’t see anything in your picture.
My approach is to cube, smoke for about two hours. Then sauce and put in pan and cover and continue cooking till I get the tenderness I want and then uncover for the last 15-30 min to tighten up the sauce. But six hrs seems a bit long to me.
Last edited by shify; September 3, 2020, 06:17 PM.
- Likes 3
Comment
-
Founding Member
- Jul 2014
- 1718
- Sprang, TX
-
Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
I coat with carolina gold mustard sauce and Memphis meat rub and smoke 2-3 hours at 225. Move to a foil pan add a stick of butter, brown sugar and honey. Cooke for another hour or two. Drain off the fat/sugar mixture and sauce them ... leave cooking till tacked up. Pork belly is fantastic but I’m pretty sure cardboard would taste good like that
- Likes 5
Comment
-
Check Malcom Reed's you tube video on burnt ends.
Pretty sure it mirrors fracmeister recipe but I thought he did a three step cook.
Only smoked these the one time but they turned out fantastic, would do it more if I could find pork belly locally.
Superstore has it once and a while, Metro once in a blue moon
- Likes 3
Comment
-
Club Member
- Dec 2018
- 3628
- SE Texas
-
"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
I use this basic recipe, including their rub: https://www.vindulge.com/smoked-pork...ipe-and-video/ :
Smoke about three hours at 275*
Cook in a covered foil pan with braising sauce about 90 minutes to an IT of about 200*
Uncover and cook 15 minutes to thicken the sauce
For the braising sauce I use a stick of butter, some honey, some Stubb's original BBQ sauce, and a little water. I also add some chopped peppers and onions to the sauce. It is always a crowd pleaser.
Last edited by 58limited; September 3, 2020, 08:28 PM.
- Likes 3
Comment
-
Give it a few weeks and give em another go these are too good not to try again
only suggestion I would make is cook them on a grate to keep them out of the fat
then again that hawg may have had a belly acheLast edited by smokin fool; September 5, 2020, 08:46 PM.
Comment
-
Club Member
- Dec 2018
- 3628
- SE Texas
-
"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
Yeah, don't give up on them, they are too good not to try again. Practice makes perfect. Here is a short video from the link I posted above, it is a pretty good tutorial. I use more butter and honey and I add about 1/2 cup of water - I noticed that the sauce tended to dry out too much during the braise.
- Likes 2
Comment
-
It's easy to overlook but I would suggest more salt. They don't take up much with all the fat and I find they need a ton even with a dry brine. Its a taste thing but I keep pulling pieces of and adding salt until the flavor pops. I don't wrap them or cook in a tray because I want the full textural contrast of bark vs the basically liquefied fat. Just sauce individually at the end.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment