TANGY APPLE CIDER PINEAPPLE CURE

By Beefman-2

Ingredients

• 1 GAL APPLE CIDER
• 3 OZ INSTA CURE # 1
• 1 CUP BROWN SUGAR
• 1/2 CUP HONEY MOLASSES SWEETNER
• 1/2 TBSP GROUND ALL SPICE
• 2 TBSP BLACK PEPPER
• 1 TBSP GROUND CLOVES
• 1 TBSP ONION POWDER
• 1 TBSP GARLIC POWDER
• 1/4 CUP GROUND MUSTARD
• 8 OUNCE CRUSHED PINEAPPLE WITH JUICE ( RUN THROUGH A BLENDER OR FOOD PROCESSOR FOR 30 SECONDS )

Preparation

Step 1

MIX INGREDIENTS TOGETHER EXCEPT CRUSHED PINEAPPLE AND JUICE. THROUGHLY MIX LET STAND 5 MINUTES, REMOVING FOAM AT TOP. MIX AGAIN, REMOVE FOAM

RUN CRUSHED PINEAPPLE THROUGH A FOOD PROCESSOR WITH JUICE TO BREAK UP THE CHUNKS OF PINEAPPLE, THEN ADD IN CRUSHED PINEAPPLE AND JUICE MIX,

REMOVE FOAM IF ANY THEN PLACE INTO NON REACTIVE CONTAINER ALONG WITH MEAT, THEN INTO FRIDGE. TURN TWICE A DAY.

MAY SUBSTITUTE ½ GAL APPLE CIDER FOR ½ GAL WATER MAY REPLACE APPLE CIDER WITH APPLE JUICE NOTE INSTA CURE # 1

MAX USAGE IS 4.2 OZ BY WEIGHT PER GALLON OF LIQUID 1 DAY IS 24 HOURS

CURE TIME: IS 5 TO 7 DAYS