HAM MUSTARD DRY CURE

By Beefman-2

MORTON TENDER QUICK USED FOR DRY CURING HAMS, CANADIAN BACON, BACON, PASTRAMI

Ingredients

• 3/4 TBSP/ LB MORTON TENDER QUICK
• 3/4 TBSP/ LB GROUND MUSTARD
• 1 TSP / LB ONION POWDER
• 1 TSP / LB GARLIC POWDER
• 1 TSP / LB BLACK PEPPER
• 1 TSP / LB WHITE PEPPER
• 1 TBSP/ LB BROWN SUGAR

Preparation

Step 1

TRIM MEAT OF EXCESIVE FAT, ¼ INCH OR LESS IS GOOD, WEIGH MEAT AND MAKE NOTE
MEASURE OUT ABOVE IGREADENTS AND MIX THROUGHLY SO THERE ARE NO CLUMPS
SHAKE ON MEAT COATING IT EVENLY ALL THE WAY AROUND. PLACE IN TUPPERWARE
TYPE CONTAINER TURNING TWICE A DAY FOR 7 – 8 DAYS, BIT LONGER FOR THICKER
CUTS, FIGURE 1 DAY OF CURING PER INCH OF THICKNESS AFTER 5 DAY MIN
8 INCH THICK CUT WOULD BE 8 TO 9 DAYS