Ingredients
- 1 - 3-6lb Pork Belly
- Mustard
- High Kaliber PFP
- 6 TBS of butter
- 1/4 cup of brown sugar
- Honey
- 1 cup of BBQ Sauce
- 1/4 cup of apple jelly
- 1/4 cup of apple juice
Preparation
- Place your pork belly on a cutting board and cut into 1 inch strips long ways. Once you have your strips cut. cube into 1x1” squares
- Add your cubes of pork belly to a half size foil pan and add your mustard. I prefer to use a maple bourbon honey mustard, but you can use any type of binder that you prefer.
- Once you have all of the cubes lightly coated with your binder, add your Perfect for Pork Seasoning. Generously coat all sides.
- Place your pork belly spaced out on your metal drying rack.
- Fire up the smoker to 250°F. When you come to temp, place your pork lined rack in the center of your smoker.
- Rotate the cubes once per hour for 3 hours. By this point you should have a nice bark developed.
- Transfer your burnt ends to a clean half foil pan, add your butter, honey and brown sugar. cover with a sheet of foil. Now back on the smoker for another hour and a half.
- At this point we are checking for preferred tenderness. Lift your foil from the pan and grab one of the largest cubes and give a nice squeeze, at this point your fat should be completely rendered and they should be extremely tender. If not wrap back up for another half hour and check again.
- Lastly we will transfer our burnt ends to a brand new half pan and toss in your mixture of BBQ sauce, apple jelly and apple juice.
- Throw back on the smoker for another 5-10 minutes to allow them to tack up.
- ENJOY
Tips
- Make sure to not rush the process as you do want to make sure your fat cap is completely rendered, if not your burnt ends will be chewy and not enjoyable.
- Heat also pairs well with pork, I tend to use a sweet binder, PFP and sprinkle on some of our HHG to add that touch of heat.