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Started By
Message
Pork Belly Burnt Ends-Help Needed
Posted on 1/17/23 at 8:44 am
Posted on 1/17/23 at 8:44 am
I recently got a Traeger 780 Pro pellet grill and have been enjoying trying new things to smoke on it. I've done pizza, eggs, pork ribs, beef ribs, turkey breast, deer backstrap, and mac-n-cheese and all of which came out pretty damn good. But twice now I've smoked pork belly burnt ends and while they come out pretty decent, the last layer of fat on some of them are a bit too chewy.
I bought pre-cubed pork belly from Chris' Specialty meats, and I did not trim anything else off of them? Is this my mistake?
First time I followed the Meat Church recipe to the T, 275º for 3hrs and spritzing with apple cider vinegar several times, then tossing them in a sauce and putting them back on for another hour. Doing this most of them came out very chewy.
Second time I smoked 4hrs before tossing, and this time about half as many came out chewy. So I made some progress by cooking them an extra hour, does that mean simple fix is to smoke for another hour?
I bought pre-cubed pork belly from Chris' Specialty meats, and I did not trim anything else off of them? Is this my mistake?
First time I followed the Meat Church recipe to the T, 275º for 3hrs and spritzing with apple cider vinegar several times, then tossing them in a sauce and putting them back on for another hour. Doing this most of them came out very chewy.
Second time I smoked 4hrs before tossing, and this time about half as many came out chewy. So I made some progress by cooking them an extra hour, does that mean simple fix is to smoke for another hour?
This post was edited on 1/17/23 at 8:46 am
5
Posted on 1/17/23 at 8:47 am to Doug_H
I go by temp... usually 190-200 internal
This post was edited on 1/17/23 at 8:47 am
Posted on 1/17/23 at 8:49 am to Glock17
quote:
I go by temp... usually 190-200 internal
I checked that as well both times. First time was right at 200, second was about 210
Posted on 1/17/23 at 9:06 am to Doug_H
You need to really render the fat, but pork belly is going to have a little chew.
How big are they cubed? You can try smaller pieces if you are worried about how long they are taking to cook.
I have started using the Meatchurch/Heim bacon burnt end recipe and I like it a lot better. After curing the pork belly I slice some into bacon and cube the trimmings for bacon burnt ends. I like the texture of the bacon burnt ends better.
How big are they cubed? You can try smaller pieces if you are worried about how long they are taking to cook.
I have started using the Meatchurch/Heim bacon burnt end recipe and I like it a lot better. After curing the pork belly I slice some into bacon and cube the trimmings for bacon burnt ends. I like the texture of the bacon burnt ends better.
Posted on 1/17/23 at 9:28 am to Whatafrekinchessiebr
The batch I bought was pre-cubed, so I just left them as is and I had enough that I split them into 3 smaller bags to try and get the method right.
After I do this next batch, when I need some again I'll buy the whole belly and cut them myself. Once thing I did notice with these is that they were not cut very evenly
After I do this next batch, when I need some again I'll buy the whole belly and cut them myself. Once thing I did notice with these is that they were not cut very evenly
Posted on 1/17/23 at 9:31 am to Doug_H
Are they skinless or skin-on like cracklin'?
Posted on 1/17/23 at 9:36 am to Doug_H
In my opinion you’re smoking them too long. Try Malcolm’s recipe on How2BBQright. After smoking for two hours you braise them for a couple of hours.
He has a video on YouTube.
He has a video on YouTube.
Posted on 1/17/23 at 11:04 am to Trout Bandit
quote:
Are they skinless or skin-on like cracklin'?
Skin on like a cracklin. I have not tried skinless yet, do you think that could be the difference?
Posted on 1/17/23 at 11:05 am to armytiger96
quote:
In my opinion you’re smoking them too long. Try Malcolm’s recipe on How2BBQright. After smoking for two hours you braise them for a couple of hours.
He has a video on YouTube.
I'll check it out. Thanks.
Posted on 1/17/23 at 11:05 am to Doug_H
i dont have much to contribute but i buy the pork belly from costco and cube it myself; roll it in rub and then smoke for a couple hours and they are the bomb..melt in your mouth 
my only problem is i want to sit there and pop them in mouth until i cant move.
eta fantastic game day snack
my only problem is i want to sit there and pop them in mouth until i cant move.
eta fantastic game day snack
This post was edited on 1/17/23 at 11:06 am
Posted on 1/17/23 at 11:10 am to CAD703X
quote:
i dont have much to contribute but i buy the pork belly from costco and cube it myself
I saw the pack at Costco the other day and would have grabbed some if I didn't still have some of mine left. From the Costco pack all you did was cube? No other trimming?
Posted on 1/17/23 at 11:11 am to Doug_H
(no message)
This post was edited on 1/17/23 at 3:51 pm
Posted on 1/17/23 at 2:18 pm to Doug_H
quote:
Skin on like a cracklin. I have not tried skinless yet, do you think that could be the difference?
I bet the skin is the chewy part. Usually the meat and fat get soft when you smoke and braise them. Try a skinless belly and see if that makes a difference.
Posted on 1/17/23 at 2:53 pm to CAD703X
quote:
i dont have much to contribute but i buy the pork belly from costco and cube it myself; roll it in rub and then smoke for a couple hours and they are the bomb..melt in your mouth
Maybe I need to start another thread, but I just bought a pork belly from Costco. Anything else you like to do with it besides the burnt ends?
Posted on 1/17/23 at 3:04 pm to jchamil
quote:
Anything else you like to do with it besides the burnt ends?
Bacon, I have been using the EQ method to cure and it’s very easy. As I mentioned up thread, after it’s cured you can slice (I use a mandolin) or you can cube for burnt ends.
Posted on 1/17/23 at 5:21 pm to Trout Bandit
quote:
I bet the skin is the chewy part.
100% this. they will ruin a 4 hour smoked belly
Will have a super chewy layer
Posted on 1/18/23 at 5:20 am to Jambo
Yep. The ones he bought were cut for gratons (cracklins). Just cut the skin off and smoke them the same way. HowToBbqRight has a great video on it.
Posted on 1/18/23 at 7:52 am to jchamil
quote:
I just bought a pork belly from Costco. Anything else you like to do with it besides the burnt ends?
Lardo pork belly gyros/mobile link
Posted on 1/18/23 at 8:07 am to LSUintheNW
quote:
Lardo pork belly gyros/mobile link
Ha! I've actually had that exact sandwich at Lardo's. Wife and I went to Oregon for our anniversary several years ago and spent a night in Portland
Posted on 1/18/23 at 8:33 am to jchamil
quote:
Ha! I've actually had that exact sandwich at Lardo's. Wife and I went to Oregon for our anniversary several years ago and spent a night in Portland
It's a beautiful thing....
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