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CANADIAN BACON

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CURED PORK LOIN GREAT FOR HAM SANDWICHES

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Ingredients

  • PORK LOIN 10 TO 15 LB
  • APPLE CIDER CURE IV
  • 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
  • HAM / BACON RUB
  • 5 TBSP BLACK PEPPER
  • 2 TSP NUTMEG
  • 2 TSP GROUND CLOVES
  • 5 TBSP GROUND MUSTARD

Details

Preparation

Step 1

MIX CURE, MIX THROUGHLY REMOVE FOAM, TRIM LOIN OF EXCESSIVE FAT, RINSE PLACE INTO TUPPERWARE CONTAINER. REMOVE FOAM AGAIN, MIX CURE AND POUR OVER MEAT . PLACE COVER ON CONTAINER AND INTO FRIDGE, TURNING ONCE A DAY FOR 5 - 7 DAYS, REMOVE FROM FRIDGE AND CONTAINER RINSE AND APPLY RUB, LET STAND IN FRIDGE FOR 4 HOURS MIN. THEN SMOKE AT 225 TILL AN IT OF 145
MIX GLAZE AND SIMMER OVER LOW HEAT AS THE HAM COOKS, APPLY 3 COATS AT 135 F

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