DRY CURE CANADIAN HAM

By Beefman-2

DRY CURE PORK LOIN

Ingredients

• 10 TO 25 LB PORK LOIN
• HAM CURE I
• 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
• RUB
• 1 CUP BROWN SUGAR PACKED
• 3 TBSP GROUND MUSTARD
• 1 TSP GROUND CLOVES
• 1 TSP NUTMEG
• 2 TSP BLACK PEPPER

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