APPLE CIDER HONEY CURE I

By Beefman-2

GOOD FOR CURING PORK SHOULDERS, HAM SHANKS INTO HAMS, PORK LOINS INTO CANADIAN BACON, BRISKET INTO PASTRAMI.

Ingredients

• 1 GAL APPLE CIDER
• 3 OZ INSTA CURE # 1
• 1/4 CUP HONEY
• 2 CUP BROWN SUGAR
• 2 TBSP ALLSPICE CRUSHED
• 3 TBSP BLACK PEPPER
• 2 TBSP ONION POWDER
• 2 TSP GROUND CLOVES

Preparation

Step 1

MIX INGREDIENTS TOGETHER THROUGHLY SEVERAL TIMES, REMOVING FOAM AT TOP
PLACE INTO NON REACTIVE CONTAINER ALONG WITH MEAT, THEN INTO FRIDGE. TURN TWICE A DAY. MAY SUBSTITUTE ½ GAL APPLE CIDER FOR ½ GAL WATER
MAY REPLACE APPLE CIDER WITH APPLE JUICE

NOTE INSTA CURE # 1 MAX USAGE IS 4.2 OZ BY WEIGHT PER GALLON OF LIQUID
1 DAY IS 24 HOURS

CURE TIME: IS 5 TO 7 DAYS