Steven Raichlen's Project Smoke

Bacon 24 / 7

Bacon jam? Bacon ice cream? Where will our bacon mania lead? We open this show with bacon you make from scratch. (It's as simple as curing and smoking a pork belly.) And for people who want a healthier version of bacon, we cure pork loin in fennel brine and smoke it in a ceramic cooker-the Project Smoke twist on Irish bacon. Next up: a spectacular "Tulsa Torpedo"-three pounds of porky goodness encased in a crispy bacon weave. We conclude with a bacon surf and turf in the form of bacon-wrapped Snow Crab Poppers. Bring home the bacon? This episode shows you how. Recipes: Made-From-Scratch Bacon; Canadian Bacon; Tulsa Torpedo (Bacon Weave Sausage Roll); Snow Crab Poppers.