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

Photo by Dale G.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • NOTE:

  • 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,,,

Directions

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

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