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.
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.
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