CANADIAN MAPLE HAM CURE

By Beefman-2

Ingredients

• 15 - 20 LB PORK LOIN
• 6 TBSP PRAGUE POWDER #1 ( BY WEIGHT )
• 1 GALLON APPLE JUICE Or APPLE CIDER
• 1/3 CUP MAPLE SYRUP
• 1 CUP BROWN SUGAR

Preparation

Step 1

ADD INGREDIENTS INTO A 8 QUART CONTAINER, MIX THROUGHLY, LET STAND FOR 4 HOURS BEFORE USE TO ALLOW FLAVORS TO BLEND AND SUGAR TO DE-SOLVE


LET COME DOWN TO ROOM TEMP THEN PREP YOUR PORK LOINS,,, REMOVE EXCESSIVE FAT AND PLACE IN A NON REACTIVE CONTAINER,,,THINK TUPPERWARE. TAKE THE CURE AND POUR OVER THE MEAT,, THEN PLACE IN FRIDGE,, LET STAY IN FRIDGE FOR 7 - 10 DAYS. 1 DAY = 24 HOUR PERIOD OF TIME.