APPLE CIDER PINEAPPLE CANIDIAN BACON III

By Beefman-2

sweet tangy apple cider pineapple cured Canadian ham

Ingredients

• 10 - 15 lb PORK LOIN
• 1 GALLON APPLE CIDER
• 8 OUNCE CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR )
• 3.84 OUNCE ( BY WEIGHT ) PRAGUE POWDER
• 1 - 2 CUP BROWN SUGAR ( DEPENDING ON YOUR SWEET TOOTH )
• 1/2 CUP ORANGE BLOSSOM / MOLASSES MIXTURE
• 1 TBSP GROUND ALL SPICE
• 1 TBSP GROUND CLOVES
• 1 TBSP ONION POWDER
• 1 TBSP GARLIC POWDER
• 1/4 CUP GROUND MUSTARD

Preparation

Step 1

MIX CURE, MIX THOROUGHLY REMOVE FOAM, TRIM LOIN OF EXCESSIVE FAT, RINSE PLACE INTO TUPPERWARE CONTAINER. REMOVE FOAM AGAIN, MIX CURE AND POUR OVER MEAT . PLACE COVER ON CONTAINER AND INTO FRIDGE, TURNING ONCE A DAY FOR 5 - 7 DAYS, REMOVE FROM FRIDGE AND CONTAINER RINSE, SMOKE AT 225 TILL AN IT OF 145- 150 APPLY GLAZE OF YOUR CHOICE OR NO GLAZE IS GOOD AS WELL.