Steven Raichlen’s Project Smoke

Bacon 24 / 7 (1x7)

Data de estreia: Ago 15, 2015

Everything tastes better with bacon and this show explains how to cure and smoke it from scratch. Start with belly bacon and fennel brined Canadian bacon (the latter in a ceramic cooker). Then master the “Tulsa Torpedo,” three pounds of porky goodness encased in a crispy bacon weave. Plus a bacon surf and turf in the form of bacon-wrapped Snow Crab Poppers.