1.   Gently cook the bacon strips in the olive oil.

2.   Add the remaining olive oil, the bacon strips and shallots.

3.   Add sausage, bacon strips, Canadian bacon or ham.

4.   Carefully wrap the salmon in bacon strips, completely covering the top side.

5.   Cut bacon strips in half and lay over each bird.

6.   Cut bacon strips into thirds, crosswise.

7.   Fold overhanging bacon strips back over top.

8.   Fold ends of bacon strips over pheasant breast to enclose it completely, with no overlap.

9.   Preheat a large skillet, fry the bacon strips until crisp.

10.   Sodolak makes his chicken-fried bacon by double-dipping uncooked bacon strips in milk and flour.