APPLE CIDER MAPLE PINEAPPLE HAM CURE

By Beefman-2

Ingredients

• 1 GAL. APPLE CIDER
• 1/3 CUP SUN HARVEST MAPLE SYRUP
• 2 CUP BROWN SUGAR
• 8 OUNCE CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR )
• 6 tbsp PRAGUE POWDER # 1

Preparation

Step 1

PLACE ALL INGREDIENTS INTO A 5 - 6 QT CROCK POT, MIX AND TURN ON HIGH FOR 2 HOURS, MIXING EVERY 30 MINUTES, TURN OFF AND LET COOL TO ROOM TEMPERATURE.

PREPARE MEAT AND PLACE MEAT INTO NON REACTIVE CONTAINER, THEN POUR CURE OVER MEAT,,, THEN COVER AND PLACE INTO FRIDGE,,, IF TOTALLY COVERED NOTHING ELSE NEEDS TO BE DONE UNTIL THE END OF THE CURING PERIOD,

ONCE CURING PERIOD IS DONE REMOVE THE MEAT FROM THE CURE, RINSE AND LET AIR DRY PRIOR TO COOKING.

SMOKE WITH APPLE OR MAPLE AT 225 F TILL AN INTERNAL TEMP OF 145

NOTE 1 DAY IS 24 HOURS, CURE TIME: IS 10 DAYS