APPLE CIDER CURE I

By Beefman-2

USED FOR CURING MEATS A BIT ON THE SWEET SIDE GREAT FOR CURING PORK SHOULDERS OR HAM SHANKS INTO HAMS A PORK LOIN INTO CANADIAN BACON, OR A BRISKET INTO PASTRAMI.

Ingredients

• APPLE CIDER CURE I
• 1 GAL. APPLE CIDER
• 3 OZ INSTA CURE # 1 ( BY WEIGHT NOT VOLUME )
• 2 CUP BROWN SUGAR
• 4 TBSP ONION POWDER
• 4 TBSP GARLIC POWDER
• 3 TBSP GROUND PEPPER
• 1 TBSP NUTMEG
• 1 TBSP 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