Steven Raichlen's Project SmokeWatch online with AZPM Passport

Bacon 24 / 7

Season 1, Episode 7 of 13

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.

Previously Aired

Day
Time
Channel
8/29/2015
11 a.m.
9/1/2015
11 a.m.
9/1/2015
6 p.m.
9/2/2015
2 a.m.
6/26/2016
3:30 p.m.
6/29/2016
11:30 a.m.
6/30/2016
2:30 a.m.
9/13/2016
11 a.m.
9/13/2016
6 p.m.
9/14/2016
2 a.m.
7/10/2018
10:59 a.m.
4/3/2019
9 a.m.
4/3/2019
3 p.m.
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