TANGY CANIDIAN HAM

By Beefman-2

TANGY CURED PORK LOIN

Ingredients

• 10 TO 15 LB PORK LOIN
• 1 GAL APPLE CIDER
• 3 OZ/WHT INSTA CURE # 1
• 1/2 CUP HONEY
• 1/2 CUP BROWN SUGAR
• 1/4 CUP MOLASSES
• 2 TBSP ALLSPICE CRUSHED
• 3 TBSP BLACK PEPPER
• 2 TBSP ONION POWDER
• 2 TSP GROUND CLOVES
• TANGY HONEY GLAZE
• 1 1/4 CUP BROWN SUGAR PACKED
• 1/3 CUP PINEAPPLE JUICE
• 1/3 CUP HONEY
• 1/3 LARGE ORANGE JUICED AND ZEST
• 2 TBSP DIJON MUSTARD
• 1/2 TSP GROUND CLOVES

Preparation

Step 1

NOTES TRIM MEAT AND WEIGH, THIS IS WHAT YOU BASE YOUR MEASUREMENTS ON
USE A KITCHEN SCALE, MEASURE AND MIX CURE TOGETHER. APPLY ½ TO MEAT
COATING COMPLETELY , PLACE MEAT INTO TUPPERWARE CONTAINER AND INTO FRIDGE
LET STAND IN FRIDGE FOR TWO DAYS.. REMOVE FROM FRIDGE AND CONTAINER
APPLY REST OF CURE COATING THE MEAT AGAIN . THEN BACK INTO CONTAINER AND
FRIDGE, TOTAL CURE TIME IS 8 DAYS FROM FIRST APPLICATION OF CURE.
AT THE END OF THE LAST DAY OF CURE,,, PULL MEAT AND RINSE,, LET DRY AND
PREPARE RUB,, APPLY RUB TO THE MEAT AND BACK INTO FRIDGE OVER HIGHT, SMOKE
NO MORE THEN 4 HR, @ 225, STOP SMOKE AND COOK TILL AN I.T OF 145 F