Tamworth Bacon

LYU370 · Jan 26, 2020

Took out a side of pork belly from the freezer last week. This week, mixed up the cure and back into the fridge. Probably let it go for 12 or 13 days.

Just over 13lbs. decided to cut in thirds. One is plain, salt, sugar, cure. One I added black pepper & garlic and the last is bourbon & maple syrup. We'll see how they turn out.

ssv3 · Jan 26, 2020

You won't be disappointed Andy! :nod:

Capt · Jan 26, 2020

I am going to have to one day finally do this... Keep us posted on the results!

Titch · Jan 26, 2020

Why is it called Tamworth Bacon?
Tamworth is a town over here renowned for its Country Music festival each year.
Wonder how the town was named.

LYU370 · Jan 26, 2020

It's a breed of pig. Also known as the bacon pig. Originally from Tamworth in the UK.

https://livestockconservancy.org/index.php/heritage/internal/tamworth

Titch · Jan 26, 2020

LYU370 said:
It's a breed of pig. Also known as the bacon pig. Originally from Tamworth in the UK.

https://livestockconservancy.org/index.php/heritage/internal/tamworth

That would explain it, thanks.

ShadowDriver · Jan 26, 2020

Really looking forward to this, Andy.

Curious to see which one is your favorite.

op2:

LYU370 · Jan 26, 2020

Still trying to decide how to smoke them. In the past I've always cold smoked. Might try a hot smoke on one of them his time. Thirdeye also had a suggestion of cold smoking, then a hot smoke the following day. Decisions, decisions... But delicious decisions.

Big George's BBQ · Jan 26, 2020

All of this sounds good to me

Robert · Jan 27, 2020

Where did you source the meat? Looking forward to the finished product.

Robert

LYU370 · Jan 27, 2020

Robert said:
Where did you source the meat? Looking forward to the finished product.

Robert

Bacon Acres Farm in Jay OK.

Robert · Jan 31, 2020

LYU370 said:
Bacon Acres Farm in Jay OK.

Andy,

Thanks for the info. That's just 1 1/2 hours from the house. I now recall that I asked you once before just a few months ago. The old mind ain't what she used to be.

Robert

LYU370 · Feb 9, 2020

Decided to do each slab a little different. All I've ever done was cold smoked. So I'm going to cold smoke both the regular & pepper bacon, then take the pepper bacon off after a couple hours and hot smoke it. The bourbon & maple bacon I'll just do a hot smoke tomorrow.

Cold smoking in the FEC...

After a few hours, I put the pepper bacon on the Big Joe for a hot smoke. Never done a hot smoke, so we'll see how it goes. Cruising along at 190...

LYU370 · Feb 9, 2020

Holy crap is this good. The cold smoked regular bacon.

ShadowDriver · Feb 9, 2020

Andy, I can nearly taste that last photo, mate.... or I wish I could.

Keep the pr0n coming, brother. This is great.

LYU370 · Feb 9, 2020

The hot smoked pepper bacon is done. Had to fry some of that up as well.

Can definitely tell its partially cooked. Not sure which method I like better. Think I'll have to fry some more up in the morning for another taste.

Hoss · Feb 9, 2020

Y.....U.....M!!!!! Looks fantastic.Let us know which you prefer please.

Tamworth Bacon

LYU370

Resident Idjit

ssv3

somebody shut me the fark up.

Capt

Full Fledged Farker

Titch

somebody shut me the fark up.

LYU370

Resident Idjit

Titch

somebody shut me the fark up.

ShadowDriver

somebody shut me the fark up.

LYU370

Resident Idjit

Big George's BBQ

somebody shut me the fark up.

Robert

is Blowin Smoke!

LYU370

Resident Idjit

Robert

is Blowin Smoke!

LYU370

Resident Idjit

LYU370

Resident Idjit

ShadowDriver

somebody shut me the fark up.

LYU370

Resident Idjit

Hoss

Quintessential Chatty Farker

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