Pork belly burnt ends - 250 or 275?

Powak

Tried Malcom Reed’s regular pork belly burnt ends recipe a handful of times. Most times they come out killer but one time they were not rendered enough and another time came out like jack links pork jerky. In his video he keeps switching between saying your smokers should be set to “250°” and “275°”. Which temp you do guys have more luck with for ends?

ColbyLang

My XL settles in around 265 with no Billows help. I’ve had zero issues with em. 2 hours then into aluminum pan with sauce, honey, rub. Covered for 60, uncovered for another 30 or so to let ‘em get sticky

Teefus

I can hold my Large at about 275° and that seems to work well for burnt ends. I did a slab of belly using the same method and it came out great.

lkapigian

I Sous Vide at least 12 hours at 160, save time on the grill, always tender 

Legume

I ignore the time in those recipes and move to the next stage when they're ready. If I have a particularly fatty belly or lean belly, it takes longer or shorter until they're ready for the pan.  You can also adjust the size of the cubes - bigger cubes will usually end up moister.  

Legume

One more thing - I don't think you'll see much of a difference between 250-275 with pork belly except overall time.  I think I usually settle in 275-300 to move it along.

Powak

Legume said:

I ignore the time in those recipes and move to the next stage when they're ready. If I have a particularly fatty belly or lean belly, it takes longer or shorter until they're ready for the pan.  You can also adjust the size of the cubes - bigger cubes will usually end up moister.  

I wound up fattier and bigger pieces resulting a texture of fat that’s kinda unappealing. What can I do to salvage these ends? I was thinking of putting them on a grate in a sheet pan in the oven for maybe 300? 350? For an hour or so render that fat a little further?

lousubcap

Declared victory too soon right there.  Trust your skills and then react accordingly to the "here and now."

You have the skill set to solve this.  FWIW-

Sorry to not offer an option... 

Legume

Powak said:

Legume said:

I ignore the time in those recipes and move to the next stage when they're ready. If I have a particularly fatty belly or lean belly, it takes longer or shorter until they're ready for the pan.  You can also adjust the size of the cubes - bigger cubes will usually end up moister.  

I wound up fattier and bigger pieces resulting a texture of fat that’s kinda unappealing. What can I do to salvage these ends? I was thinking of putting them on a grate in a sheet pan in the oven for maybe 300? 350? For an hour or so render that fat a little further?

If they've already been sauced, I would cook them cooler, longer.  Maybe cover the pan in foil and 275 oven and see where they are after an hour?

Powak

Legume said:

Powak said:

Legume said:

I ignore the time in those recipes and move to the next stage when they're ready. If I have a particularly fatty belly or lean belly, it takes longer or shorter until they're ready for the pan.  You can also adjust the size of the cubes - bigger cubes will usually end up moister.  

I wound up fattier and bigger pieces resulting a texture of fat that’s kinda unappealing. What can I do to salvage these ends? I was thinking of putting them on a grate in a sheet pan in the oven for maybe 300? 350? For an hour or so render that fat a little further?

If they've already been sauced, I would cook them cooler, longer.  Maybe cover the pan in foil and 275 oven and see where they are after an hour?

That’s right along with what I’m thinkin. I’m heating them up to serve in a crock pot at work but I think they’ll need that oven heat first to tune the fat.

Powak

This is after an hour and half of reheat tonight in the oven at 275°. Gonna throw em back in another hour or so, possibly at 325°.

FrostyEgg

I usually have success with these but like you, I've had a few come out like straight jerky. Luck of the draw with the beginning product, I think.

Teefus

I'm not sure I'd go hotter than 275° as you may dry them out. Time is your friend.