Garlic & Onion Canadian Bacon

Ingredients:

• 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

Directions:

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 a 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 stovetop

8. Place on some fresh, soft kaiser rolls with sliced provolone cheese