DRY CURE CANADIAN HAM

By Beefman-2

ANOTHER GOOD CANADIAN HAM

Ingredients

• 10 TO 15 LB PORK LOIN
• HAM CURE II
• 3/4 TBSP/ LB MORTON TENDER QUICK
• 3/4 TSP / LB BROWN SUGAR
• 1 TSP / LB GARLIC POWDER
• 1 TSP / LB ONION POWDER
• 1 TSP / LB BLACK PEPPER
• 1 TSP / LB GROUND PEPPERCORNS
• BROWN SUGAR SPICE RUB
• 1 CUP BROWN SUGAR PACKED
• 2 TSP PUMPKIN SPICE
• 1 TSP GROUND MUSTARD
• 1 TSP ONION POWDER
• 1 TSP BLACK PEPPER TO TASTE

Preparation

Step 1

MIX CURE THROUGHLY AND APPLY CURE TO MEAT AND INTO TUPPERWARE CONTAINER
PLACE IN FRIDGE FOR 7DAYS, REMOVE AND APPLY RUB THEN BACK INTO FRIDGE
PULL OUT OF CONTAINER,, RINSE. LET DRY AND APPLY RUB, BACK INTO FRIDGE OVER
NIGHT , THEN REMOVE AND COOK / SMOKE AT 225 F TILL AN INTERNAL TEMP OF 145 – 150 F