Garlic n' Onion Canadian Bacon

Posted by BBQ Resources at 3/29/2009 9:17 AM
Categories: Projects
After coming up with the 3-Headed Biscuit Bacon , I had a co-worker asking if I could create this treat for them the 'next time you do some up'.  Well, to be honest, it was quite some time between the request and when I finally got around to doing the project again.  In fact, I still haven't done this particular recipe again, but I did offer them something similar.

While waiting for tenderloins to go on sale to justify another run of the 3-headed recipe, pork centre cut loin roasts went on sale at the local A&P, so I used those for a product that turned out much like the 3-Headed Bacon, but with the garlic 'hammer' somewhat subdued due to the volume of meat in a loin roast versus a tenderloin.  For the curing paste/marinade just follow the 3-Headed recipe link above.  All that was changed this time was scallion went into the game in place of sweet onion, as scallions is what i had on-hand.  The curing time went to 7 days.  The paste smelled awesome as I turned the roasts on a daily basis during the curing phase.....



After the 7 day cure, rinsed off the roasts, then soaked for 1 hr in 2 changes of cold water and then patted them dry with paper towel.  Added a healthy sprinkle each of granulated onion and granulated garlic (not garlic salt; the residual salt from the curing marinade is more than enough salt input!).  Onto the smoker, with Smokinlicious! cherry for smokewood in a fairly heavy application, and hot smoked at 225-235 to 140-145°F internal on the roasts.



Sliced thick and then finished in a skillet on the stovetop, the Garlic n' Onion Canadian bacon went great on some fresh, soft kaiser rolls with sliced provolone cheese.  A slight variation on an already winning recipe in the 3-Headed Bacon.  Depending on which particular cut is on sale, these two recipes are into heavy rotation at our house..........



Qfan

 

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