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Recent content by java
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Looks awsome! My wife is the baker of the family, Im going to have to talk her into bagels!
I have a freezer full of salmon to smoke, and just made another batch of salmon dip, now just need bagels!
Thank you all! We have always cold smoked bacon , and figured it was the way to go.
Some times I second guess myself when people that have been doing it longer than we have add their opinion.
Cold smoke it is!
Hi all. I have a couple questions.
1. What makes Hi-temp cheese Hi-temp? is it moisture content?
2> We have always just cold smoked our bacon, figuring it gets up to safe temp when we cook it. Now a couple of new friends have told me thats not even safe?
Feedback please.