Whole pork bellys were on sale this week at my local big box grocery store so I indulged and picked one that looked good and cut it up into bacon size slabs for bacon and kept the funkiest shaped slab to make my first batch of burnt ends. I picked up a nice cooling rack that fits the PB820 perfectly, cubed and seasoned the pork and put them on at 225* at 3pm. I used a mixture of rubs I have, I'll leave them for 3 or 4 hours then bump to 250* and see how they look. Into foil pouches or a covered foil pan for an hour or so then back on with a glaze, I have a feeling Jack Daniels will be called into service (for the glaze, although a shot wouldn't hurt either) along with brown sugar and some homemade plum jam and maybe a little hot sauce, I'll play around a bit with a sample.
More later. I'm still smoking/drying peppers in the neighboring MES30 as well.
Cheers
More later. I'm still smoking/drying peppers in the neighboring MES30 as well.
Cheers
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