HONEY MOLASSES PINEAPPLE CURE

By Beefman-2

Ingredients

• 1 GALLON APPLE JUICE
• 1/3 CUP HONEY MOLASSES MIXTURE
• 8 OUNCE CAN DOLE PINEAPPLE WITH JUICE RAN THROUGH A FOOD PROCESSOR
• 2 CUP BROWN SUGAR
• 6 TBSP PRAGUE POWDER # 1
• 1/2 TSP ALL SPICE
• 1/2 TSP NUTMEG
• 2 TBSP GROUND MUSTARD

Preparation

Step 1

IN A 7 QUART CROCK POT ADD IN GALLON OF APPLE JUICE / CIDER, PRAGUE POWDER, MAPLE SYRUP, BROWN SUGAR, NUTMEG AND ALLSPICE,,, TURN ON HIGH,

MIX THOROUGHLY,, ONCE ALL INGREDIENTS ARE IN... LET WARM UP FOR 1 HOUR, MIX AGAIN... LET IT REMAIN ON HIGH FOR ANOTHER HOUR,,, THEN TURN OFF AND LET COOL.

ONCE AT ROOM TEMPERATURE PREPARE MEAT AND PLACE INTO NON REACTIVE CONTAINER POUR CURE OVER MEAT AND PLACE IN FRIDGE FOR 7 TO 10 DAYS.

IF MEAT IS NOT COVERED TURN ONCE A DAY EVERY DAY.

SMOKE AT 225 F WITH YOUR FAVOURITE SMOKE,,, TILL AN INTERNAL TEMP OF 145 f