.

>> WELCOME TO FARMER'S KITCHEN.

DO YOU KNOW WHAT?

>> Nicki: WHAT.

>> Tim: WE'RE OUTSIDE.

>> Nicki: IT'S NICE, ISN'T IT.

FINALLY.

>> Tim: WE HAVE BEEN WANTING TO COOK OUTSIDE FOR THE LONGEST TIME.

WHEN IT'S NOT RAINING IN KENTUCKY AND IT SEEMS LIKE IT HAS FOR THE LAST 27 YEARS, WE COME OUTSIDE, WE LIKE TO COOK.

WHEN YOU HAVEN'T BEEN OUTSIDE FOR A WHILE, IT'S TIME TO CLEAN UP AROUND THE YARD, DO THINGS AROUND THE FARM.

TODAY WE ARE GOING TO COOK SOMETHING THAT'S GOING TO COOK FOR A WHILE.

TWO RECIPES.

THEY'RE ABSOLUTELY WONDERFUL.

WE'VE GOT A FULL DISH RECIPE.

I MEAN IT IS GOING TO TAKE CARE OF ALL OF OUR CRAVINGS.

CARBS, MEATS, EVERYTHING AND YOU ARE GOING TO MAKE A DESSERT.

>> Nicki: THAT'S RIGHT.

>> Tim: I WANT YOU TO THINK OF TWO THINGS.

WE ARE GOING TO DISCUSS BACON AND MEATS.

WE JUST SMOKED SAUSAGE.

WE ARE GOING TO MAKE SOME BACON, THREE-DAY BACON.

ONE THING I WANT YOU TO THINK ABOUT.

WHEN WE SAY DUTCH OVEN, THINK OF IT AS AN OVEN.

YOU ARE GETTING SMOKE IN YOUR EYES.

>> Nicki: I'M GOING TO CRY I'M SO HAPPY.

>> Tim: DUTCH OVEN IS AN OVEN.

SO THINK ABOUT IT AS SUCH.

WHEN WE ATTAIN 375°, IF YOU HAD A PIE IN A PIE DISH, SET THAT IN THAT OVEN.

>> Nicki: GOOD IDEA.

>> Tim: WHEN YOU ARE CAMPING, WHEN YOU ARE OUTDOORS, WHEN YOU WANT TO COOK OUTSIDE, WE KNOW HOW TO ATTAIN TEMPERATURE.

THERE ARE CHARTS OUT THERE.

WHEN YOU ARE OUTSIDE, AND YOU WANT TO COOK SOMETHING, HOW DO YOU DO THAT.

>> Nicki: GOOD IDEA.

>> Tim: SET THE DISH IN THERE.

THIS LEADS TO ALL SORTS OF THINGS.

USUAL CAMPING AND YOU HAVE THE PIE FILLING.

MAYBE HAVE YOU FROZEN IT, APPLE, PECAN, WHATEVER.

YOU TAKE THAT WITH YOU WHEN YOU ARE CAMPING.

YOU HAVE YOUR PIE DISH READY TO GO.

YOU PUT YOUR FILLING IN IT.

PUT IT IN YOUR 350-325° OVEN.

>> Nicki: SHOULD BE GOOD.

>> Tim: WHEREVER YOU ARE IN THE KITCHEN, OUTDOORS, ON THE FACE OF THE MOON, 350° IS 350°.

>> Nicki: FACE OF THE MOON.

>> Tim: I HAVEN'T BEEN THERE BUT I'VE HEARD ABOUT IT.

I THINK I'VE TALK ENOUGH ABOUT WHERE WE ARE GOING TODAY.

LATER TODAY WE ARE GOING TO TALK ABOUT BACON.

RECENTLY WE MADE OUR OWN SAUSAGES.

>> Nicki: THOSE SMELL SO GOOD BY THE WAY.

SMELL SMOKY.

>> Tim: WE SMOKED THEM IN OUR SMOKE HOUSE.

>> Nicki: I CAN TELL.

>> Tim: GOING TO TAKE SOME SAUSAGE WE GOT FROM SOMEWHERE ELSE AND SOME BACON AND MAKE US HEARTY GUMBO OVER RICE.

HERE'S HOW I'M GOING TO START THAT.

I'M GOING TO GET OUR PAN OVER HERE NICE AND HOT.

THEN I'M GOING TO TAKE SOME BACON AND I'M GOING TO TAKE SOME SAUSAGE AND I'M GOING TO LET THAT COOK UP.

I'M GOING TO TAKE THE GREASE AND USE SOME OF THAT TO SAUTÉ THE VEGETABLES THAT COME NEXT.

FIRST OF ALL LET'S GET THE BACON AND THE SAUSAGE STARTED.

NOW I'VE GOT CHICKEN GOING IN THE BACKGROUND.

THAT'S FOR THE RECIPE.

THAT'S HOW WE MAKE OUR STOCK.

IF YOU WANT SOME REALLY GOOD LOOKING STOCK, YOU CAN STRAIN THIS OFF.

PUT IT IN THE FRIDGE AND SAVE IT FOR A GOOD WHILE.

TONIGHT NOT ONLY ARE WE GOING TO USE THE CHICKEN.

IN THIS CASE, THIGHS AND LEGS WHICH WE LIKE THE BEST.

IN THIS STOCK IT IS GOING TO BE USED IN THE RECIPE AS WELL AS THE CHICKEN ITSELF.

SO WE ARE GOING TO TAKE ABOUT FOUR OR FIVE PIECES OF BACON AND JUST TURN THOSE OVER UNTIL THEY GET NICE AND BROWN.

THEY'RE GOING TO COOK IN THIS LATER AS WELL.

(SIZZLING SOUND) ALL RIGHT.

SO NEXT AFTER WE ARE SET OUR MEAT ASIDE.

>> Nicki: I SNUCK SOME.

IT'S REALLY GOOD.

>> Tim: WHAT?

>> Nicki: KELLY STOLE ONE, TOO.

>> Tim: Y'ALL ARE OUT OF CONTROL.

>> Nicki: I KNOW.

>> Tim: DO YOU REMEMBER A FEW YEARS AGO WE WENT TO THE FRENCH QUARTER AND WE HAD A FRIEND DOWN THERE WHO COOKED UP SOME JAMBALYA.

ONE THING YOU HAVE TO KEEP IN MIND, WE ARE GOING TO DO A ROUX.

WE ARE GOING TO TRAINING OUR TRINITY, CELERY, ONIONS AND PEPPERS AND WE ARE GOING TO TAKE, I DON'T KNOW, TWO STALKS WE GOT HERE.

AND THEN WE ARE GOING TO CUT SOME ONIONS UP.

TWO SMALL ONIONS AND I DON'T KNOW, A PEPPER AND A AND A HALF.

WE ARE GOING TO SAUTÉ THAT.

I POURED SOME OF THE GREASE OUT INTO THE EXISTING GREASE.

SO I'M GOING TO SAUTÉ THESE.

LET THEM RELEASE THEIR FLAVORS.

MEANWHILE, THE CHICKEN IS BUBBLING IN THE BACKGROUND.

THAT HAS BEEN COOKING FOR SEVERAL HOURS TODAY.

COOK THAT WITH THE SKIN AND THE BONE IN.

AT THIS POINT I'M GOING TO ASK NICKI TO GIVE ME GARLIC, SHE IS GOING TO PRESS SOME GARLIC.

A LOT OF RECIPES CAN START LIKE THIS.

GET THE BASE FLAVOR, A LITTLE GARLIC IN HERE OBVIOUSLY.

WE ARE TO THE POINT WHERE THEY SAUTÉ THIS LOOKING REALLY GOOD.

AT THE LAST MINUTE, I'M GOING TO POP IN SOME OKRA.

I'M JUST GOING TO LIGHTLY TURN IT OVER.

LET'S TAKE A LITTLE BIT OF THIS CHICKEN STOCK, NOT MUCH BUT I DON'T KNOW, HALF A CUP.

RIGHT, AT THIS POINT?

WE ARE GOING TO COME BACK WITH A QUART OF TOMATOES.

REMEMBER WE CANNED OUR TOMATOES THIS PAST YEAR.

THAT'S HAPPENEDY.

OH WAIT, YOU CAN'T USE TOMATOES IN CAST IRON.

OH YES YOU CAN.

WE ARE GOING TO COME BACK WITH OUR DRY INGREDIENTS.

I'M GOING TO TAKE HOMEMADE CAJUN SEASONING I MADE AND I'M GOING TO PUT A DASH OF THAT IN THERE.

THERE IS PLENTY OF STORE BOUGHT CAJUN OUT THERE, CAYENNE, GARLIC, BASIL.

I'M GOING TO PUT A LITTLE BIT OF THYME AND A FEW RED PEPPER FLAKES BECAUSE THIS IS GOING TO HAVE SOME HEAT IN IT.

A LITTLE SALT, A LITTLE PEPPER.

REMEMBER OUR MEATS, OUR BACON AND OUR SAUSAGE ARE GOING TO HAVE SALT IN THEM.

THAT'S GOING TO RELEASE.

WE ARE GOING TO TAKE GREEN CHILES AND THAT'S PROBABLY THREE OUNCES.

I'M GOING TO LET THAT COOK A LITTLE WHILE BECAUSE NICKI DOESN'T LIKE HERS REAL HOT.

LET'S SEE WHERE THAT TAKES US.

WE HAVE TAKEN A HALF POUND OF SAUSAGE AND ABOUT FOUR PIECES OF BACON.

TAKE A GANDER AT THAT.

I'M GOING TO LEAVE THE TOP OPEN.

I WANT TO KEEP AN EYE ON IT AND LET IT COOK DOWN AND BOIL, SLOW SIMMER FOR ABOUT AN HOUR.

>> Nicki: FALLING APART.

IT'S PERFECT.

>> Tim: NICKI IS PAUL PULLING THE CHICKEN OUT.

BIDE SIZED PIECES IN THERE.

WE ARE GOING TO START ADDING OUR CHICKEN AS WE GET IT.

ALL RIGHT.

I'M GOING TO START MY ROUX.

WHEN WE VISITED LOUISIANA A FEW YEARS AGO, I WANTED TO TALK TO A CHEF WHO KNEW WHAT HE WAS DOING DOWN THERE AND HIS FORMULA FOR A ROUX AND I'M JUST ADDING THE FLOUR TO SHOW WAW WE'VE GOT.

I'VE GOT A THIRD OF A CUP OF OIL AND A HALF CUP OF FLOUR.

I HAD JUST PUT THIS IN HERE AND I HAVE STIRRED THIS.

AND THE LONGER YOU DO THIS, THE DARKER IT GETS.

IF YOU WANT A REALLY DARK ROUX AND YOU LIKE THE ALMOST BURNED FLAVOR, YOU LOWER THE TEMPERATURE AND KEEP COOKING IT.

I'M WHERE I WANT TO BE.

THIS IS A WONDERFUL THICKENING AGENT AND A FLAVOR.

SO WHAT I'M GOING TO DO, I'M GOING TO ADD MY CHICKEN STOCK TO THAT.

SEE HOW THAT IS THICKENING UP RIGHT THERE.

NOW I'M GOING TO TAKE MY ROUX, POUR OFF IN THERE.

AND OH MY, WHAT HAVE WE GOT GOING ON?

NOW THERE'S THE CONSISTENCY YOU THINK ABOUT RIGHT THERE.

THE LAST THING WE ARE GOING TO DO IS TAKE SOME FRESH UNCOOKED SHRIMP, AND WE ARE JUST GOING TO LIGHTLY COOK THEM UNTIL THEY'RE NICE AND PINK AND DONE AND THEN WE HAVE US SOMETHING ELSE.

NOW I'M GOING TO COVER THIS JUST FOR A MINUTE.

LET THAT GET DONE AND THEN WE ARE READY FOR DINNER.

SEE WHERE WE ARE AT HERE?

OH MY, ARE YOU KIDDING ME?

ARE YOU KIDDING ME?

LOOK AT THAT.

>> Nicki: YUM, THAT LOOKS AMAZING.

>> Tim: A LITTLE FURTHER.

ALL RIGHT.

NOW I COULD HAVE MADE THIS A LOT HOTTER.

YOU COULD PUT MORE RED PEPPER FLAKES.

YOU COULD PUT FOR CHILIS BUT I KNOW YOU DON'T LIKE IT THAT HOT.

>> Nicki: YOU LIKE IT HOTTER THAN I DO.

>> Tim: THIS IS PROBABLY ONE OF THE PRETTIEST GUMBOS I'VE SEEN IN A WHILE.

I TASTED IT.

>> Nicki: IT'S LIKE A SAUSAGE?

>> Tim: YEAH TELL ME WHAT YOU THINK.

PEOPLE SAY DOES SHE LIKE EVERYTHING HE COOKS?

FIRST OF ALL WE ARE VERY ADVENTUROUS WHEN IT COMES TO EATING.

HARDLY ANYTHING WE DON'T LIKE.

IS THERE ANYTHING I MAKE SHE DOESN'T LIKE.

VERY RARELY.

>> Nicki: THAT'S VERY GOOD.

THE ROUX ALONG WITH THE CHILIS, THAT'S WHAT MAKES THIS PARTICULAR DISH.

A LITTLE BIT OF THE MEAT JUICES, WONDERFUL.

>> Nicki: YOU NEED TO MAKE THIS MORE OFTEN.

>> Tim: LETS GET FROM HERE TO HERE.

LET'S THINK ABOUT THIS AS AN OVEN.

WHAT DO YOU HAVE TO DO WHEN YOU ARE SITTING OUT HERE GETTING REAT TO COOK A DESSERT.

>> Nicki: PREHEAT MY OVEN.

>> Tim: THIS IS A 10-INCH AND WE ARE GOING TO PUT A PIE IN THERE.

13 ON THE TOP, SIX ON THE BOTTOM GIVES US OUR 325 AND IT'S UNCANNY HOW CLOSE IT IS TO THAT.

THERE MAY BE A COUPLE DEGREES TEMPERATURE DIFFERENCE BUT IT IS VERY CLOSE TO THAT EVERY TIME.

SO LET'S EAT THE FIRE OUT OF THAT AND THEN WE'LL COME BACK AND HAVE SOME DESSERT.

>> Nicki: YAY.

>> Tim: DIG IT.

YOU MADE THIS LAST WEEK.

WE ARE CAREFUL NOT TO DO TOO MANY SWEETS.

>> Nicki: BUT WHEN YOU HAVE COMPANY, YOU HAVE TO HAVE DESSERT.

>> Tim: WE DON'T HAVE COMPANY TONIGHT I'M GOING TO HEAT EAT THIS WHOLE THING.

EVERY NOW AND THEN HAVE YOU TO SPOIL YOURSELF.

>> Nicki: YOU DO.

>> Tim: WE ARE BACKING OFF THE SUGAR EXCEPT EVERY NOW AND THEN.

>> Nicki: TONIGHT IS THE NIGHT WE HAVE TO HAVE A LITTLE.

>> Tim: WE ARE SPOILING OURSELVES.

THIS GOES QUICK.

YOU CAN TAKE THESE INGREDIENTS, YOU CAN PUT THOSE IN A PLASTIC BAG, SEAL IT UP, TAKE IT WITH YOU, TAKE YOUR DISH WITH YOU AND BOOM, YOU ARE READY TO GO.

>> Nicki: YOU COULD.

>> Tim: THIS LOOKS PRETTY CUT AND DRY.

THIS IS BASIC PECAN PIE RECIPE.

>> Nicki: MY GRANDMA SOLOMON FIXED IT THIS WAY.

I MELTED MY BUTTER.

A THIRD OF A CUP OF BUTTER IN HERE AND I PUT SOME VANILLA.

SIMPLE.

TWO-THIRDS SUGAR.

JUST MIX IT.

SOMETHING YOU DO OUT HERE LIKE THIS.

THEN ADD THREE EGGS.

>> Tim: EVERY NOW AND THEN A PECAN PIE JUST HAS TO HAPPEN.

THE LAST TIME YOU FIXED IT, I NOTICED IT HAD A SALTY FLAVOR, SO FOR THE NUTS TO HAVE THE SWEET AND THE SALT, OH MY GOODNESS.

>> Nicki: A CUP OF SYRUP, AND I LIKE TO USE THE CLEAR.

>> Tim: YOU DIDN'T SEE THIS.

>> Nicki: THIS IS NOTHING.

THIS IS JUST... YOU CAN USE DARK BUT I LIKE TO USE CLEAR.

HER RECIPE CALLED FOR HALF TEASPOON OF SALT BUT I LIKE TO PUT A TEASPOON.

I MEASURE IT IN MY HAND.

I THINK YOU LIKED IT SALTIER.

>> Tim: DELICIOUS.

>> Nicki: THIS IS PROBABLY ABOUT A TEASPOON.

>> Tim: THIS IS A SIMPLE RECIPE.

SO DELICIOUS.

BY THE WAY, OUR PAN OVER THERE IS PREHEATED AND READY TO ROLL.

>> I JUST NEED AN HOUR.

WHEN I PULL IT OUT, I LIKE TO LET IT SIT FOR 15 MINUTES AND THEN IT'S READY.

I HAVE MY PECANS FOALED IN.

>> Tim: 325 IN AN HOUR.

>> Nicki: AND I BOUGHT PIE SHELLS.

I CHEETED SO WE CAN DROP THIS IN AND PULL IT OUT AND HAVE A PIE.

LET'S TALK ABOUT THIS, AND THERE IS A REASON WE DID THIS WITH THE COAL PAN.

THIS IS A NINE INCH PIE PAN AND 10-INCH DUTCH OVEN.

THAT WILL GO IN THERE JUST FINE.

BUT THERE IS MORE THAN ONE WAY YOU COULD DO THIS.

BUT MAKE FOR SURE THAT YOU PUT YOUR PIE PAN IN THERE AND THEN DUMP YOUR INGREDIENTS IN THERE IF YOU HAVE THE HOT ONE OBVIOUSLY.

BUT THAT'S WHAT IT LOOKS LIKE.

THAT'S WHAT A NINE INCH PIE DISH LOOKS LIKE IN A 10-INCH DUTCH OVEN.

BEAUTIFUL, RIGHT?

>> Nicki: IT IS BEAUTIFUL.

>> Tim: WE HAVE THIS GOING.

LET'S SET THIS ASIDE.

ONE HOUR WE ARE GOING TO CHECK THAT.

IT'S A BEAUTIFUL THING.

>> Tim: LET ME GO OVER SOMETHING QUICK WHEN IT COMES TO BAKING.

A LOT OF CONFUSION ABOUT CURED, UNCURED AND SO ORTSDZ FORTH.

I'LL GO OVERTHIS MORE IN A SEGMENT.

THE BACON IS A PIECE OF MEAT LIKE A ROAST OR A STEAK.

BACON IS JUST A CUT OF THE BELLY.

CAN YOU TAKE AN AN ANIMAL, AN OLD TIME HOG KILLING.

CAN YOU TAKE THE ANIMAL, CUT THE MEAT OUT, TAKE IT AND COOK IT?

YES, YOU CAN.

THAT'S GREEN MEAT.

WHAT DOES THAT MEAN?

COOK IT, GET IT UP TO TEMPERATURE, ABOVE 160-170.

IF YOU ARE COOKING BACON, IT WON'T HAVE MUCH TASTE BECAUSE THERE IS NO SALT, NO PEPPER, NO SWEET, NO SUFFOLK SMOKE FLAVOR BUT IT'S GREEN AT THAT POINT.

PEOPLE ARE CONFUSED WHEN MAKING BACON THAT HAVE YOU TO PUT ALL THESE CHEMICALS IN IT.

THERE IS AN ASTERISK HERE.

THESE OLD TIMERS WHEN THEY WOULD CURE A HAM, THEY WOULD HANG IT UP IN THE BARN AND THEY WOULD CUT OFF OF THAT FOR SEVEN YEARS.

THEY WOULD CUT THE BEETLES OUT OF IT, YOU KNOW, THERE WOULD BE ALL KINDS OF HOLES IN IT.

THAT'S NOT WHAT WE ARE TALKING ABOUT HERE.

SO, AGAIN, A LOT OF CONFUSION.

YOU CAN'T MAKE BACON WITHOUT THE PINK SALT.

WE'RE NOT WORRIED ABOUT STORING IT FOR 2,000 YEARS.

WE ARE GOING EAT THIS WITHIN A WEEK OR TWO AT THE MOST.

>> Nicki: ONE DAY FOR YOU.

>> Tim: IT GOES BACK INTO THE REFRIGERATOR.

WE USE IT AND THEN MAKE THE NEXT BATCH.

WE ARE GOING TO SMOKE THIS, TOO.

PAY VERY SPECIAL ATTENTION TO WHAT WE ARE DOING.

THIS IS FOR IMMEDIATE CONSUMPTION.

NOT TO HAPPENING UP IN THE RAFTERS-- NOT TO HANG UP IN THE RAFTERS FOR A YEAR AND A HALF.

BEST BACON IN THE WORLD.

NO CHEMICALS.

THINK ABOUT BACON AND THE WAY WE DO IT TODAY, IF YOU BUY IT IN THE STORE, YOU LOOK AT IT AND THERE ARE SO MANY DIFFERENT AVENUES.

WE ARE GOING TO GIVE YOU TODAY A RECIPE TO MAKE YOUR OWN BACON AND IN YOUR OWN KITCHEN IN THREE DAYS.

WE'LL CALL IT THE THREE-DAY CURE.

>> Nicki: WAY BETTER.

>> Tim: BUT IF YOU THINK ABOUT THE CURING PROCESS ITSELF, LET ME IS ASK YOU A SIMPLE QUESTION.

DO YOU PLAN ON US LIVING IN A CAVE ANY TIME SOON WHERE WE DON'T HAVE ACCESS TO A REFRIGERATOR OR ANYTHING LIKE THAT FOR LIKE, I DON'T KNOW, SIX, EIGHT YEARS.

>> Nicki: THAT WOULD BE FUN.

NO, ACTUALLY.

>> Tim: WRONG ANSWER.

NO PLANS FOR LIVING IN A CAVE?

>> Nicki: NO.

>> Tim: OLD HABITS DIE HARD.

YOU THINK ABOUT THE OLD DAYS.

I SHROFF THE OLD WAYS AND I LOVE THE OLD DAYS AND YOU WATCH THE BILL DIXON SEGMENT.

WHEN I WAS A KID, EVERYBODY WAS PUTTING UP THEIR BACON.

THINGS WERE DIFFERENT.

THESE PEOPLE HAD BEEN THROUGH HARD TIMES, HAD BEEN THROUGH THE DEPRESSION, DIDN'T HAVE REFRIGERATORS, DIDN'T HAVE THE SIMPLEST OF THINGS.

NOT TOO LONG AGO PEOPLE IN OUR LIFETIME DID NOT HAVE ELECTRICITY.

SO HOW DID THEY STORE THINGS?

HOW DID THEY PRESERVE THINGS?

HOW DID THEY PREVENT BOTULISM?

I DON'T WANT TO EAT SOMETHING AND THEN DIE.

SOUNDS UNPLEASANT.

>> Nicki: IT DOES.

>> Tim: THINK ABOUT THE HOG KILLING PROCESS.

WE HAVE BEEN ALL THROUGH THAT.

THEY WOULD FATTEN THEIR PIG UP AND GET IT AS BIG AS THEY POSSIBLY COULD.

WHY?

>> Nicki: MORE MEAT.

>> Tim: MORE MEAT AT ALL COSTS.

THAT'S WHERE WE ARE GOING.

SO THEY HAD TO CURE THEIR MEAT TO STORE IT FOR LONG PERIODS OF TIME BECAUSE A LOT OF THESE PEOPLE HAD A LOT OF KIDS AND WHEN YOU KILL THAT BIG HOG OR TWO HOGS OR WHATEVER, THAT WAS YOUR MEAT FOR THE WINTER.

THAT WAS THE WAY, WHEN THEY KILLED AN ELK WAY BACK THEN OR A BEAR, THEY CURED A HAM.

>> Nicki: INTERESTING.

>> Tim: THESE HABITS DIE HARD SO WHEN YOU GO TO THE STORE, YOU SEE YEARS AND YEARS OF RESEARCH.

FIRST OF ALL, THE SMOKE AND THE SALT, WHAT DO THEY DO?

THEY PRESERVE.

THEY DRY, THEY SHRINK.

THE SMOKE ACTUALLY IS ANTIMICROBIAL.

WHAT IT DOES IS IT KILLS ANY KIND OF PATHOGEN IN THERE, ANY MICROBE THAT CAN MAKE YOU SICK.

BUT THEY FOUND OUT ACCIDENTALLY.

IN THE OLD DAYS YOU WOULD SEE ON THE WEST COAST THEY USED TO TAKE-- THE INDIANS WOULD TAKE THE SMOKED FISH, PUT THEM OVER THE FIRE, LET THEM DRY TO GET THE MOISTURE OUT OF THEM BECAUSE THAT'S WHERE THE BACTERIA STAYS.

THEY WANT TO GET AS MUCH MOISTURE OUT AS POSSIBLE, THEY WANT THE SALT TO SINK IN AND THE SMOKE.

THAT WAS THE INITIAL CURE.

AND WHEN THAT SMOKE COMES UP AND IMPARTS THAT ANTIMICROBIAL RESISTANCE SHIELD ON THAT, IT TASTES GOOD.

>> Nicki: IT DOES.

>> Tim: THEY FIGURED OUT THEY WOULD SMOKE FISH, THEY COULD KEEP IT FOR LONG PERIODS OF TIME AND USE IT OVER TIME.

THAT WAS PASSED DOWN AND PASSED DOWN.

NOW WHAT HAPPENED IN THE NOT TOO DISTANT PAST?

THEY STARTED USING POTASSIUM NITRATE, SALT PETER.

THEY USED TO MINE SALT PETER OUT OF THE CAVES TO USE FOR TNT, OR THEY WOULD USE IT TO BLOW THINGS UP.

THEY WOULD USE IT FOR RUDIMENTARY GUN POWDER.

SO HERE YOU ARE HAVING SOMETHING THAT THEY PUT IN THERE, POTASSIUM NITRATE THAT STOPS THE GROWTH OF MICROBES SO YOU DON'T GET BOTULISM.

AND THE LATER PROGRESSION OF THAT POTASSIUM NITRATE ARE THE PINK SALTS WE HAVE TODAY.

WHEN THEY CURE THAT TODAY, IT KEEPS IT ON THE SHELF A LOT LONGER AND THAT'S WHAT THEY USE WHEN YOU HEAR BILL DIXON TALK ABOUT PINK SALT, THAT'S THE LATEST ITERATION OF THAT.

NOW, HERE'S MY JOURNEY WITH BACON.

YOU KNOW AS WELL AS I DO, IF WE JUST WENT TO THE STORE AND BOUGHT REGULAR BACON OFF THE SHELF AND IT HAD THE NITRATES AND IT MADE ME SICK.

GAVE ME INDIGESTION.

I DON'T KNOW THE REASON FOR THAT.

THEN I STARTED SEEING CURED VERSUS UNCURED.

WHAT DOES UNCURED BACON MEAN?

IS THAT WITHOUT NITRATES?

THEY USE SOMETHING IN THERE TO CURE THAT.

A LOT OF TIMES IT'S CELERY SEED WHICH HAS THE SAME QUALITIES AND IT ACTUALLY, OVER TIME, AS IT LONG BEACH INTO THAT, IT BECOMES A NITRATE OR THOSE PROPERTIES DO THE SAME THING.

SO IF IT IS UNCURED, IT STILL HAS TECHNICALLY NITRATES IN IT.

I HAVE BOUGHT THAT AND TRIED IT AND IT DID US NOT-- IT'S NOT AS BAD ON MY SYSTEM.

THERE IS SOMETHING IN THE PINK SALT THAT BOTHERS ME.

THEREFORE, MY JOURNEY TO THE BACON THAT WE HAVE TODAY, YOU CAN GO OUT AND YOU CAN BUY PORK BELLY WHAT PART OF THE PIG IS IT.

>> Nicki: THE BELLY.

>> Tim: THIS IS WHAT YOU RECOGNIZE.

THAT STRIP RIGHT THERE.

DOES THAT LOOK BACONY TO YOU?

>> Nicki: IT LOOKS BACONY.

>> Tim: YOU WANT YOUR BACON TO HAVE TASTE.

THIS GREEN BACON RIGHT HERE, THAT'S GREEN.

WHAT DOES THAT MEAN?

IT HAS JUST BEEN PROCESSED.

IT'S THAT PIECE OF THE BELLY RIGHT THERE THAT WE CONSIDER BACON.

IN EUROPE, DIFFERENT PARTS ARE USED IN CANADA.

SOMETIMES WE USE LOIN.

IN THE UNITED STATES THIS IS CONSIDERED BACON, THE BELLY.

YUM.

AND HERE'S THE WAY WE CURE THIS.

EQUAL PARTS KOSHER SALT, BROWN SUGAR, REAL MAPLE SYRUP, WHICH AS YOU KNOW, WHEN WE DID IT, THERE WAS ONLY ONE INGREDIENT IN THERE, SAP FROM THE MAPLE TREE.

EQUAL PARTS.

ABOUT A THIRD OF A CUP OF EACH FOR A FIVE POUND SLAB.

TELECHERRY PEPPER.

>> Nicki: YOUR FAVORITE.

>> Tim: AND CAYENNE.

BLACK PEPPER AND BILL DIXON CALLED IT RED PEPPER.

AS THIS SITS FOR THREE DAYS, THREE-DAY CURE.

EACH DAY YOU TAKE IT.

IT HAS JUICE GOING.

TURN IT OVER EACH DAY.

TAKE IT OUT, SET IT HERE.

PUT IT IN THE SMOKER FOR A COUPLE OF HOURS.

I'M GOING TO PUT SOME HEAT ON THIS.

THIS WILL CAUSE THAT THIS SHRINK, MAKE IT EASIER TO CUT.

IT IS GOING TO GET A LITTLE DARKER PATINA ON IT AND YOU CAN BRING THAT INTERNAL TEMPERATURE UP TO 120° WHILE IT'S IN THE SMOKER.

I'M GOING TO PUT IT ON 250.

BOOM, IN THE SMOKER HOW MANY HOURS YOU WANT.

IT IS EDIBLE LIKE THIS.

HOW MUCH SMOKE DO YOU WANT ON IT?

I LIKE QUITE A BIT.

SO A COUPLE HOURS.

I DON'T WANT TO GET THAT INTERNAL TEMPERATURE UP.

I DON'T WANT TOO COOK IT PER SE.

WHEN WE COOK IT, WE WILL ATTAIN WELL OVER 160° FOR PORK-- ACTUALLY 150 NOW.

BUT WE'LL ATTAIN IT THROUGH THE ACTUAL FRYING PROCESS.

LET'S PUT IT IN THE SMOKER.

WHAT DO YOU SMELL NOW, Mrs. FARMER?

>> Nicki: AMAZING YUMMINESS.

BACON SMELLS SO GOOD.

>> Tim: OUR SMOKE SMELL NOW.

THAT'S LEANING UP TOWARDS ME.

I'M GOING TO CUT THIS OFF SQUARE AND WE'LL HAVE A BIG OLD HUNK.

I'M GOING TO CUT THIS TO HAVE GET IT SQUARE.

NOW YOU SEE WHAT THAT LOOKS LIKE?

WHAT DOES THAT LOOK LIKE Mrs. FARMER?

IT LOOKS LIKE... >> Nicki: BACON!

>> Tim: NOW I SHARPENED MY KNIFE, A LONG KNIFE SO I CAN MAKE ONE CUT ALL THE WAY THROUGH.

>> Nicki: YUM.

>> Tim: THAT IS BACON.

>> Nicki: MAKE YOU HAPPY.

>> Tim: THAT RIGHT THERE.

>> Nicki: I CAN'T WAIT TO TRY IT.

>> Tim: I CAN'T TELL WHAT YOU IT SMELLS LIKE IN HERE.

>> Nicki: YUM.

>> Tim: THAT SMELLS COUNTRY RIGHT THERE.

THAT SMELLS COUNTRY.

THAT IS A BIG OL' PIECE OF BACON RIGHT THERE.

I CAN MAKE A MEAL OUT OF THAT.

>> Nicki: LOOKS DELICIOUS.

>> Tim: I JUST THAT.

>> Nicki: I KNOW YOU COULD.

ARE YOU GOING TO SHARE.

>> Tim: STILL HOT.

>> Nicki: OH WOW.

>> Tim: ARE YOU KIDDING ME.

>> Nicki: I LIKE THE FATTY PART.

THAT'S GOOD.

>> Tim: THIS IS RIDICULOUS.

WE GOT THE SMOKE.

WE GOT THE SALT, THE SUGAR.

WE DON'T HAVE... >> Nicki: IT'S LIKE EATING CANDY.

>> Tim: FANTASTIC.

I CAN'T STRESS THIS ENOUGH.

GO TO YOUR BUTCHER SHOP, ASK FOR-- I THINK IT WAS-- IT ENDED UP BEING ABOUT $7 A POUND.

WHAT DOES GOOD BACON COST YOU?

$8 A POUND?

OH MY.

>> Nicki: REALLY GOOD.

>> Tim: SO THERE IS OUR BEAUTIFUL BACON.

>> Nicki: WONDERFUL.

>> Tim: THINK ABOUT THIS.

ALL THIS WAS DONE THREE DAYS IN THE REFRIGERATOR.

SOMETIMES YOU'LL LEAVE A ROAST SITTING IN THE REFRIGERATOR BEFORE YOU COOK IT.

IF YOU BUY IT IN THE STORE, SOMETIMES IT HAS BEEN SITTING THERE A WEEK.

IMMEDIATE CONSUMPTION, NOT HANGING ON THE RACK.

>> Nicki: THAT'S YOUR EXCUSE?

>> Tim: WE HAVE TO EAT IT.

IT'S DELICIOUS.

SPEAKING OF DELICIOUS, DO YOU WANT TO REVEAL YOUR BEAUTIFUL PIE.

>> Nicki: WE SHOULD TASTE IT.

>> Tim: HOW DO YOU SAY P-I-E. >> >> Nicki: TWO SYLLABLES.

>> Tim: CAN I TRY.

>> Nicki: I'M READY FOR YOU TO TRY.

I CUT IT EARLY.

THE SUN IS GOING DOWN SO WE HAVE TO TRY IT.

THAT'S A PRETTY BIG PIECE.

>> Tim: I HAVE A PRETTY BIG MOUTH.

>> Nicki: GRANDMA'S OLD RECIPE.

PRETTY BASIC.

JUST PURE SUGAR AND PECANS.

WHAT DO YOU THINK?

YOU CAN'T GO WRONG, CAN YOU.

>> Tim: UNREAL.

SO, WE'VE GOT 160 GAZILLION RECIPES OUT THERE.

WHERE WOULD YOU FIND THEM.

>> TimFarmersCountryKitchen.com.

>> Tim: I GO THERE ALL THE TIME BECAUSE I FORGET TO MEASURE SOMETIMES.

WEEM WE'LL SEE YOU NEXT WEEK.

WHO KNOWS.

THE SUN COULD BE OUT.

IT'S ALL ABOUT.

>> Nicki: GOOD TIMES.

>> Tim: GOOD FRIENDS.

>> Nicki: AND REALLY GOOD EATS.

>> Tim: SEE YOU NEXT TIME.

>> Nicki: I'M GOING TO FINISH THIS.