Garlic Dry Cure

They call garlic an “aromatic,” like it’s supposed to be a delicate perfume for your food. There’s a time and a place for subtlety in food, don’t get me wrong, but that ship sailed when garlic sauntered into the room.

That metaphor is a mess. Sailing and sauntering? I’m sorry, everyone.

This is by far my most tested and perfected cure recipe, because it’s delightful to eat. The garlic is near-pungent here, in a good way. In the the way you would expect when you buy something advertised as garlic.

Makes an excellent bacon, Canadian bacon, duck confit and threat deterrent.