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.
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.