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Belly Bacon Burnt Ends & Bacon for the Freezer

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  • Belly Bacon Burnt Ends & Bacon for the Freezer

    I know some of you's guys hate progressive threads, but I have a bit of time now so I wanted to get this started. If you haven't had belly bacon burnt ends...you have no one to blame but yourself, and you need to get that corrected because they are awesome....no, really...freakin awesome. I am also in need of some bacon for the freezer and need to give some to a neighbor in trade for some wild boar sausage...so I have two bellies that are cured...one for burnt ends and one for sliced bacon. I can hardly wait.

    As I add photos to this when I get it finished up later tonight I'll add to this top post and then give it a bump. OK...let's get this pig on the smoker.

    Started with a couple of costco bellies...we were in the store and they didn't have any on the case, so I flagged down a meat dept. guy and asked him...he ran to the cooler and busted open a new case. Got two of 'em price and I grabbed both of em. Cured using Tender quick at label rates, brown sugar, garlic, black pepper, and some other spices that I can't remember right now Here they are taking a soak



    For the Burnt ends I use no salt hunky...this is great! Since the bacon is cured and has salt, you don't need that, but the flavor of the spice and paprika are incredible!




    Into the Iron Maiden...


    Sliced bacon is getting the hickory and pistachio shell treatment...great combo.


    Into the smokin' cube...


    Taking a ride in the cabinet smoker...


    This is gonna be fantastic...I'm pretty sure of it. I'll be back with more pics and a bump!

    ******* NEXT INSTALLMENT *******

    Bellies are at 175° ish...


    Pulled them off and onto the cutting board.


    Cut them into cubes...sampled a couple chunks


    Reseasoned with no salt Hunky...don't be shy...you know Rich uses good paprika!


    Back into the smoker to render some more and develop that delicious buttery smooth texture. Oh.Hell.Yeah.

    ***********FINAL UPDATE***********


    Slab Bacon is done. I'll let this sit a few days and then partially freeze it and run it through the slicer. Good color on it and it smells incredible.


    Burnt ends are rendering down.


    Chef Sample...I had to check on them frequently!


    They are done!!


    Someone better call me later to make sure I don't OD on Belly Bacon Burnt Ends, because these are so addictive and just...WOW!


    Thanks for hanging out with me today and watching my Belly Bacon Burnt end project.
    Last edited by BBQ Engineer; 03-04-2017, 06:24 PM.
    BBQ Eng.

    The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
    Adopt a homeless pet - http://www.petfinder.com
    I built the Iron Maiden - Iron Maiden Smoker Build

    Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.


  • #2
    Can't wait for the finish I'm thawing some bellies right now
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    • #3


      Be watching this one fo sho
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      • #4
        Looks like a great start.

        Keep the updates coming.

        I love progressive threads. Makes me feel like I'm along for the ride. Especially on days I can't smoke.

        Fortunately today I can smoke something so I'll be starting a progressive thread myself.
        CUHS Metal Shop Reverse Flow
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        • #5
          Oh Hell Yeah Dana...I love progressive threads My problem is posting the final pics on the day they are cooked
          Craig
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          • #6
            Bump...next installment just added.
            BBQ Eng.

            The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
            Adopt a homeless pet - http://www.petfinder.com
            I built the Iron Maiden - Iron Maiden Smoker Build

            Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

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            • #7
              Yer killing me Dana...
              I smoked belly once and the Mrs. was put off by the fattiness of the meat My son took home lots of it just so I didn't have to listen to that
              Craig
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              • #8
                Originally posted by SMOKE FREAK View Post
                Yer killing me Dana...
                I smoked belly once and the Mrs. was put off by the fattiness of the meat My son took home lots of it just so I didn't have to listen to that
                In it's current form, it is still pretty fatty...but you put it back in the smoker and let it ride for a while and render more fat and it turns into a sticky sweet and savory / delectably seasoned piece of pork heaven. It isn't like taking a mouth of fat...it isn't like that at all.
                BBQ Eng.

                The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
                Adopt a homeless pet - http://www.petfinder.com
                I built the Iron Maiden - Iron Maiden Smoker Build

                Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

                Comment


                • #9
                  Looking good.
                  CUHS Metal Shop Reverse Flow
                  UDS 1.0
                  Afterburner
                  Weber Performer
                  Blue Thermapen
                  Thermoworks Smoke with Gateway
                  Thermoworks Chef Alarm
                  Auber Smoker Controller
                  Proud Smoked-Meat Member #88
                  -
                  "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                  • #10
                    Originally posted by BBQ Engineer View Post
                    In it's current form, it is still pretty fatty...but you put it back in the smoker and let it ride for a while and render more fat and it turns into a sticky sweet and savory / delectably seasoned piece of pork heaven. It isn't like taking a mouth of fat...it isn't like that at all.
                    Exactly.
                    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                    My best asset however is the inspiration from the members on this forum.

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                    • #11
                      Originally posted by BBQ Engineer View Post
                      In it's current form, it is still pretty fatty...but you put it back in the smoker and let it ride for a while and render more fat and it turns into a sticky sweet and savory / delectably seasoned piece of pork heaven. It isn't like taking a mouth of fat...it isn't like that at all.
                      Good grief I know that! No different than brisket burned ends... But sometimes others don't listen to reason
                      Craig
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                      • #12
                        Originally posted by SMOKE FREAK View Post
                        Good grief I know that! No different than brisket burned ends... But sometimes others don't listen to reason
                        Oh Craig...I know you do...I wrote that so the casual drive by that hasn't done burnt ends would know there is a difference.

                        Final bump on today's project. Thanks for checkin' out my belly!
                        BBQ Eng.

                        The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
                        Adopt a homeless pet - http://www.petfinder.com
                        I built the Iron Maiden - Iron Maiden Smoker Build

                        Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

                        Comment


                        • #13
                          Originally posted by BBQ Engineer View Post
                          Final bump on today's project. Thanks for checkin' out my belly!
                          Beautiful finish.

                          CUHS Metal Shop Reverse Flow
                          UDS 1.0
                          Afterburner
                          Weber Performer
                          Blue Thermapen
                          Thermoworks Smoke with Gateway
                          Thermoworks Chef Alarm
                          Auber Smoker Controller
                          Proud Smoked-Meat Member #88
                          -
                          "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                          • #14
                            Love your belly Dana...I'm doing this when I get the chance Lena can just........Eat something else

                            Hope to see sliced and fried bacon pics someday
                            Craig
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                            • #15
                              That looks really delicious.

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