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’!
sstory last edited by sstory
@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!
@Jonathon I didn’t use the same seasoning as you guys but damn these are tasty!
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@Joe-Hell I can almost taste them…Very nice.
I seem to be having excessively long smoking/cooking times when it comes to processing my snack sticks & starting to wonder what could be the issue.
my recipe is rather simple…mix an 80/20 batch of beef/pork, add 2.5 tsp #1, 2 bottles of soy vay very teriyaki &8-10 ounces finely cubed cheese, coated in corn starch (poor man’s high temperature cheese). stuff in (now)17mm casings & refrigerate overnight.
when smoking, I start at 120 for a couple hours, and then, every hour to hour and a half, bump it 10 degrees…only starting the smoke after the initial couple hours.
my issue is that everything I rewad says that it should be about a 5-6 hour process…currently, I’m looking at 14 hours & still only up to 140 with the smoker set at 170.
I don’t want to raise the temp much higher & render the fats, but I really can’t be spending 18 hours to get my sticks up to temp on a sunday evening before having to get up early on a monday for work…
any suggestions would be greatly appreciated
Wish me luck! This is my first attempt at something like this. Patience will be my virtue.
The recipe called for Insta Cure #2. Does anyone know if there would be an issue with cooking/eating the trim meat sooner than the time required to fully cure the full cuts or should I cure those along side the others?
@craigrice I tend agree. I’ve had such hit and miss with lamb that it’s been quite some time since I made it. The last was one my folks bought from my aunt and uncle and processed locally. The cuts were just strange to say the least. I don’t remember specifics but the ‘chops’ weren’t what I was used to. The meat was gamey and tough.
When I was in high school my dad had a lamb butchered and my brother and I ate ALL of the chops in a middle of the night, secret, drunken bbq fest. He was so pissed off he didn’t even complain that we drank a case of his keystone ice.