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)
St Louis Rump Rub 1
Mango Moonshine Spirited Rub 1
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)
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