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

unoriginalusername

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 
https://www.youtube.com/watch?v=ZnEoWPbt3uk 

Home cure recipe i adapted the following article for this cook - <a rel="nofollow" href="https://www.smallfootprintfamily.com/">https://www.smallfootprintfamily.com/</a>... 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

lkapigian

It's the only burnt ends I do...killer, I sous vide the bacon first before doing the burnt ends 

unoriginalusername

lkapigian said:

It's the only burnt ends I do...killer, I sous vide the bacon first before doing the burnt ends 

Just got an SV, interested.  Why SV vs. smoke from raw/cured bacon?

lkapigian

unoriginalusername said:

lkapigian said:

It's the only burnt ends I do...killer, I sous vide the bacon first before doing the burnt ends 

Just got an SV, interested.  Why SV vs. smoke from raw/cured bacon?

mainly to save time at an event, and it does yield more "meatier" pieces ( IMO ) 
by SV First .....but it is mainly a time saver the day of an event anything I can precook 

JohnInCarolina

Those look incredible.  Nicely done!

billt01

I make mine with Myron Mixon's blackberry BBQ sauce..

Stupid_crazy_good