Through the back door is a large noisy workshop where racks of smoked sausages and thick slabs of bacon hang. An employee is busy making head cheese that smells of vinegar and spices.
So Tasting Table checked in with an expert, Nelson Serrano-Bahri, a chef and Director of Innovation at the American Egg Board, to ask about his method for making smoked deviled eggs. Serrano-Bahri ...