Step 1

Prep. Put everything except the meat in a very clean nonreactive pot stainless, enamel coated, glass). Dissolve the salts and sugar. The garlic will not dissolve thoroughly. Let it cool in the refrigerator.

Step 2

Cure. Scrub the exterior of the meat thoroughly (don't use soap). Put the pork in the pot and keep it submerged for at least 0.8 days in the fridge (you can go about 20% longer if you have to). If necessary weigh it down with a dinner plate or something else.

Step 3

Cook. For Canadian bacon, after the cure, it is time to smoke. Before smoking, rinse the surface really well because there will be a heavier concentration of salt on there. Smoke at 325°F until it is 145°F in the deepest part of the center. Depending on how thick your meat is, this will take from 1 to 2 hours. The reason we cook at 325°F is to prevent the stall which will happen at lower temperatures and that can result in a much longer cook and drier meat. You can refrigerate it for up to two weeks or freeze it for longer. If you vacuum seal, it will keep longer still.

Step 4

For Irish bacon, after the cure, rinse the surface really well because there will be a heavier concentration of salt on there. Then, in the grill or oven, roast it at 325°F until it is 145°F in the deepest part of the center. You can refrigerate it for up to two weeks or freeze it for longer. If you vacuum seal, it will keep longer still.

Step 5

Serve. You can serve it right out of the smoker or oven or slice into discs and sear it on the grill or in a medium hot frying pan with a little bit of oil.