Bacon Burnt Ends
Bacon Burnt Ends
Learn how to make Bacon Burnt Ends with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Are Bacon Burnt Ends?
Burnt Ends are most often made from Brisket Points, but they are at least as good when they are made from Pork Belly, more commonly known as Bacon. Bacon, with its very high-fat content, lends itself very well to making burnt ends and it is a great way to use the portion of your belly that you were not able to slice.
Left-Over Pork Belly (Bacon)
With a Slicer Knife cut your bacon into cubes, somewhere around 1" x 1" pieces seem to work really well. After you have cut them you want to coat all sides of them evenly with a seasoning of your choice. Some people will use a liquid BBQ Sauce and some will use a Dry Rub, you really can’t go wrong either way.
We ended up enjoying the St Lous Rump Rub more than the regular BBQ Rub, both were really good but the St Louis had a little bit more depth to it. If you are using the BBQ Rub then I don’t think you need to add as much Cinnamon Toast as we did.
Thermal Processing & Smoking
Stage 1 - 250° for 2 -1/2 Hours then add Cinnamon Toast and Butter
Stage 2 - High Heat, 300°+ for 30 Minutes
There is no cooling period necessary here, enjoy them while they are hot or let them cool a little. You might want to give them one more covering of Cinnamon Toast Shake at this point.
After you have gone through the entire process of making your own homemade bacon, making burnt ends is simple! Let’s face it, this isn’t health food so don’t worry about the amount of Seasoning or Butter you use, this is going to be hard to fit into your daily diet so just embrace this as a treat and make it as tasty as possible!
1. We ended up liking the combintation of St Louis and Mango Moonshine more than anything else, highly recommend (Return to text)
2. Use as Much, or as little Butter as you want, we used a half stick for each pan (Return to text)
Watch WaltonsTV: Bacon Burnt Ends
‘Left over’ pork belly? What’s that? I’ve never heard of such a thing!
@Joe-Hell Yes, we had to deliberately cause some left-overs to do this! The older I get the more and more I like bacon, which is becoming a problem because I already like it a lot. Luckily I have no health problems that require I watch my fat intake!
@jonathon I’m practicing low carbs…luckily that doesn’t mean ‘low bacon’!
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@joe-hell I’m right there with you.
@Jonathon those bacon burnt ends looks awesome. I might have to try this same thing with a pork butt that I cure as buckboard bacon – and just leave some of it to make burnt ends.
@sstory If you do that out of the buckboard bacon (pork shoulder “bacon” for anyone who isn’t familiar with the term) let me know how it goes and take pics for us!
@jonathon Heck, I’ll do it! I’m picking up shoulder and belly today!
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@joe-hell Looking forward to hearing how that goes with the shoulder. I’ll be making some normal burnt ends this weekend when I toss a big packer brisket into the smoker. We’ll be using the flat as chopped for toppings on pizza (found a Keto friendly recipe for a pizza crust that came out awesome). Then I’ll cube up the point for some burnt ends to eat for lunches next week.
@sstory Dang…maybe I should get a brisket too. lol
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@joe-hell hey, what’s a little more meat in the smoker. Still uses the same amount of wood to cook it all.
Supposed to be a chance of snow this weekend down around our lake place in SE Oklahoma. So what better time to just sit inside in front of the fire, and watch the graph on the laptop as I monitor the cook in the smoker. I’ll look out the window occasionally to see the glorious smoke rolling out of the stack.
@sstory We’re looking at mid to upper 40’s and a chance of rain…every weather is BBQ weather!
For true skinless hotdogs, I like to use 26mm cellulose casings. They are very easy to stuff and then remove them after your ice bath. They should fit on a 1/2 horn nicely.
@parksider thanks for the tip
How does extra water effect final product
I am using the 19mm casing the ones I did before I gave up turned out nice
Ironically enough it’s better to stuff the meat cold. you could always put a little bit more water in it to get it to flow a little bit better or just use bigger casing. If you’re using casings smaller than 19 mm you’re going to tear up your equipment. You could always grab some large 2” casing and hand stuff.
@rusty thanks for the tip I’m gonna scratch the citric acid next time and let the cure work with less tang from the citric
I’ll have to try the texmex next time
Are you using a binder?
@parksider I will try that next time I attempt thanks for the suggestion
Does temperature of the meat make a difference at all if it’s warmed up a bit do you think it would go through easier
@rusty yea I did loosen that and was still getting same result