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Pork belly burnt ends

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  • Michael Brinton
    replied
    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.

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  • clb239
    commented on 's reply
    I use Malcolm's recipe but have tweaked the sauce that is used for the final part of the cook...Everyone I have cooked them for raved over how they come out...

  • 58limited
    replied
    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.

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  • smokin fool
    replied
    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 ache
    Last edited by smokin fool; September 5, 2020, 08:46 PM.

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  • Argoboy
    replied
    I sauced them up today and here is my final picture, we have decided that this will probably be a one time burnt ends cook.

    Click image for larger version

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  • Argoboy
    commented on 's reply
    I did cook in liquid but we did not think enough fat had rendered off so I smoked them longer. I will add some sauce today.

  • Argoboy
    commented on 's reply
    That is the video I watched but I did cover them to braise but I used Apple juice and brown sugar instead of butter.

  • Schwyy
    commented on 's reply
    +1 i love Malcolm Reed's recipe.

    i usually open up Malcolm Reed and Jess pryles and pick up items from both.

  • pkadare
    replied
    I've never seen burnt ends done that were not cooked in a liquid.

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  • shify
    commented on 's reply
    Argoboy - hopefully you can rescue it by cooking in a sauce. PBBE need that braise/steam time to really make it work. I’d say a good 1 cup of sauce in the pan and cover and cook for a hr or so.

  • 58limited
    replied
    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.

    Click image for larger version  Name:	fetch?id=643144&d=1551317806&type=medium.jpg Views:	0 Size:	114.2 KB ID:	905400
    Last edited by 58limited; September 3, 2020, 08:28 PM.

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  • smokin fool
    replied
    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

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  • Schwyy
    replied
    with the cubes so Small i would do 2-1.5-.5 instead. and when covered put some sort of sauce liquid in there

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  • Argoboy
    commented on 's reply
    No I did not sauce them yet. I will try sauce tomorrow.

  • fracmeister
    replied
    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

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