Garlic n’ Onion Canadian Bacon

  • 3 heads of garlic, peeled and trimmed
  • Scallions
  • 1/4 cup rice wine vinegar
  • Dash of olive oil
    1 tbsp fresh leaves of lemon thyme
    1 tbsp each of dried lemon and orange peel, hydrated in 2 oz white wine (Reisling)
  • 6 tbsp Morton TenderQuick curing salt
  • 4 tbsp dark brown sugar
  1. Mix all ingredients together
  2. Cure for 7 days, turn the roast on a daily basis
  3. After the 7 day cure, rinse off the roast, then soak for 1 hour in 2 changes of cold water
  4. Pat dry with paper towel
  5. Add a healthy sprinkle of granulated onion and granulated garlic (not garlic salt; the residual salt from the curing marinade is more than enough salt input!)
  6. Place on the smoker with Smokinlicious cherry (fairly heavy application) and hot smoke at 225-235F until it reaches an internal temperature of 145F
  7. Slice thick and then finish in a skillet on the stove top
  8. Place on some fresh, soft kaiser rolls with sliced provolone cheese

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