EASTER MAPLE PINEAPPLE CURE 2 GALLON

By Beefman-2

EASTER HAM CURE

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Ingredients

2 GALLON APPLE JUICE OR CIDER
2 CUP MAPLE SYRUP
2 CUP BROWN SUGAR
20 OUNCE DOLE CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR )
12 TBSP PRAGUE POWDER # 1

Details

Preparation

Step 1

RUN PINEAPPLE AND JUICE THROUGH A FOOD PROCESSOR TILL IT LOOKS LIKE A PASTE.

IN A 12 QUART PLASTIC CONTAINER POUR 1 GALLON OF APPLE JUICE / CIDER.

MEASURE OUT REMAINING INGREDIENTS AND PLACE INTO CONTAINER WITH APPLE JUICE.

MIX THROUGHLY

ADD IN REMAINING APPLE JUICE / CIDER

LET STAND FOR 4 TO 5 HOURS LETTING ALL THE FLAVORS BLEND.

POUR OVER 35 TO 40 LBS OF PORK SHOULDER OR BUTT TO MAKE EASTER HAM.

CURING TIME IS 10 DAYS, 1 DAY IS 24 HOURS