Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

GoGmaBake

Logan, UT, US
member

Recent Reviews


Re:Homemade Applewood-Smoked Bacon

You get one or the other when cold smoking; use of nitrites, or use of salts (brine). These are both preservative ingredients, prolong shelf life and allow for cold smoking without compromise to food safety or value of flavor. So, the reviewer who talked about food safety 101, is almost correct, but not completely so. There is so much more science that just a temperature safety zone. This process is safe.Also, the author mentioned infusion with different flavored liquids such as bourbon...brilliant idea! Smoke this belly, use a bourbon based brine, grill some peaches, and make a BPL themed cobb salad (bacon, peach, bib lettuce, and a beautiful Gorgonzola. Oh my, oh my, oh my! take me to heaven now!Cheers,Trina (retired chef)


Posted: 09:38 pm on July 30th 2012