APPLE CIDER PINEAPPLE CURE FOR CANADIAN BACON

By Beefman-2

Ingredients

• 1 GALLON APPLE CIDER OR APPLE JUICE
• 6 TBSP PRAGUE POWDER # 1
• 2 CUP BROWN SUGAR
• 8 OUNCE PINEAPPLE CHUNKS WITH JUICE RAN THROUGH A FOOD PROCESSOR

Preparation

Step 1

RUN PINEAPPLE THROUGH A FOOD PROCESSOR TILL IT FORMS A PASTE, THEN PLACE INTO A 8 TO 12 QUART CONTAINER, ADD IN THE APPLE CIDER OR JUICE AND THE REAMING INGREDIENTS AND MIX WELL,

POUR OVER PORK LOINS IN A NON REACTIVE CONTAINER LET CHILL IN FRIDGE FOR 7 TO 10 DAYS,

COOK / SMOKE AT 225 F TILL AN INTERNAL TEMP OF 145 F ON THE MEAT