APPLE CIDER PINEAPPLE MOLASSES HONEY CURE FOR HAMS AND CANADIAN HAM 2

By Beefman-2

Ingredients

• NOTE:
• 1 GALLON APPLE CIDER
• 4.2 OUNCE PRAGUE POWDER #1 ( BY WEIGHT ) OR 6 LEVEL TBSP
• 1.5 TO 2 CUP BROWN SUGAR
• 8 OZ DOLE CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR JUICE AND PINEAPPLE )
• 8 OUNCE MOLASSES HONEY MIX
• MOLASSES HONEY MIX IS 24 OUNCE CLOVER HONEY AND 12 OUNCE GRANDMAS MOLASSES MIXED TOGETHER AND PLACED IN A CROCK POT ON LOW FOR 4 TO 5 HOURS, TO MELD THE TWO TOGETHER,,,

Preparation

Step 1

MEASURE OUT ALL INGREDIENTS AND POUR INTO LARGE NON REACTIVE CONTAINER ( THINK FOOD GRADE PLASTIC )

MIX THOROUGHLY LET SET AND REMOVE FOAM AT TOP,.REPEAT.

THIS CURE TAKES 7 TO 8 DAYS TO CURE A PIECE OF MEAT DEPENDING ON THE SIZE OF MEAT, 1 DAY IS A 24 HOUR PERIOD OF TIME


TO MAKE A HAM, I USE, PORK SHOULDER AS MY FIRST CHOICE, THEN BOSTON BUTT FINALLY A HAM SHANK.

AS FOR CANADIAN HAM ( SOME KNOW IT AS CANADIAN BACON ) I USE PORK LOINS


THIS ALSO WOULD BE GOOD FOR MAKING PASTRAMI