CANADIAN HAM CURE

By Beefman-2

Ingredients

• 1 GALLON APPLE CIDER
• 4 OUNCE ( BY WEIGHT ) PRAGUE POWDER # 1 OR INSTA CURE
• 8 OUNCE CAN DOLE PINEAPPLE WITH JUICE ( RAN THROUGH A FOOD PROCESSOR )
• 2 CUP BROWN SUGAR
• 1 TBSP GROUND NUTMEG
• 1 TBSP GROUND ALLSPICE

Preparation

Step 1

MEASURE OUT ALL INGREDIENTS AND PLACE INTO NON REACTIVE TYPE OF CONTAINER
MIX WELL LET SET 10 MINUTES, REMOVE FOAM FROM TOP... MIX AGAIN WELL AND LET SET ANOTHER 10 MINUTES AND REMOVE FOAM...


THIS CURE IS A ONE TIME CURE AND WILL DO 20 LBS OF PORK LOIN,

CURING TIME IS TYPICALLY 7 TO 8 DAYS. A DAY IS A 24 HOUR PERIOD OF TIME. ONCE CURE IS MADE PLACE PREPARED LOINS INTO CURE THEN INTO FRIDGE FOR DURATION OF 7 TO 9 DAYS.. THEN SMOKE AT 225F WITH APPLE FOR 2 HOURS,,, CONTINUE TO COOK TILL AN IT OF 140 TO 145F.

I TYPICALLY PULL AT 140 TO 142 AND PLACE IN A TUPPER WARE CONTAINER FOR 1 TO 2 HOURS AS IT WILL COOK A BIT LONGER ,, THEN INTO THE FRIDGE... SLICE WITH A MEAT SLICER IF YOU HAVE ONE.