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  1. frank morris

    Bacon Wrapped Loin

    Sausage was some "cajun" big lot store sausage. It went on for a couple hours or so and was pretty good if you like things spicy. Them temps held at around 215 to 220. The original intent was to deep fry them after the smoke to get more of a fried bacon feel on the outside. The smoker held the...
  2. Bacon Wrapped Loin

    Bacon Wrapped Loin

  3. frank morris

    Bacon Wrapped Loin

    Recently I had around 80 to 90 people to feed. I split pork loins down the middle and then wrapped them in home cured slab bacon with an herbal seasoning between the two. I was fortunate enough to have access to a dream of a backwoods clone smoker and the results were amazing. After around ten...
  4. 20160924_142138[1].jpg

    20160924_142138[1].jpg

    • frank morris
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    • Album: Bacon Wrapped Loin
  5. frank morris

    What do you guys use to coat and stick rubs.

    Only good rib is a dry rib with sauce for dipping. 8 tablespoons Paprika 4 tablespoons Powdered Garlic 4 tablespoons Chili Powder 3 tablespoons ground black pepper 4 teaspoons whole yellow mustard seed 1 tablespoon crushed celery seed 1 tablespoon whole celery seed 1 tablespoon dried...
  6. frank morris

    slight metal taste

    http://bbq.about.com/od/barbecuehelp/f/f062904a.htm
  7. frank morris

    slight metal taste

    One of two probabilities. As mentions above nitrates/nitrites which seems less unlikely than creosote build up. This can be caused by not enough air flow where the smoke sits on the meat too long. Did the meat also give a slight numbing sensation to the tip of the tongue? If so that's your culprit.
  8. frank morris

    Selling your smoked goods

    In Tennessee you can sell "non-potentially hazardous" products (breads, jams etc)out of your home without a license. In response to the above post, you must post a sign saying that you baked them in home.This is a regulation not a safeguard against lawsuits. I believe this is called the cottage...
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