Steven Raichlen's Project Smoke Bacon 24 / 7 on Alabama Public Television
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Steven Raichlen's Project Smoke

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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.

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Funding for Steven Raichlen's Project Smoke is provided in part by: