Steven Raichlen’s Project Smoke

Bacon 24 / 7 (1x7)

: 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.