MAPLE CURED CANADIAN BACON II

By Beefman-2

HONEY CURED HAM

Ingredients

• 10 - 15 LB PORK LOINS ( TYPICALLY 3 TO 5 LBS EACH )
• 1 GALLON APPLE CIDER
• 1 CUPS MAPLE SYRUP
• 3/4 CUP ORANGE BLOSSOM / MOLASSES MIXTURE
• 3.5 OZ INSTA CURE # 1 ( BY WEIGHT )
• 2 TBSP BLACK PEPPER
• 2 TBSP GARLIC POWDER
• 2 TBSP ONION POWDER
• 1/2 CUP BROWN SUGAR
• 10 OUNCE PINEAPPLE CHUNKS WITH JUICE PROCESSED IN BLENDER FOR 30 SECONDS ( OPTIONAL )

Preparation

Step 1

PLACE AL L INGREDIENTS EXCEPT LOINS INTO A LARGE BOWL, MIX THOROUGHLY, LET SIT AND REMOVE FOAM FROM TOP.

TRIM EXCESSIVE FAT FROM LOINS,,,PLACE IN TUPPERWARE TYPE CONTAINER,,, MIX CURE AGAIN ,,, LET SIT AND REMOVE ANY FOAM AGAIN,,, POUR OVER LOINS PLACE LID ON CONTAINER THEN PLACE IN FRIDGE FOR 6 TO 7 DAYS.

REMOVE LOINS FROM CURE AND DISCARD CURE. LET LOINS AIR DRY.

SMOKE AT 225 F WITH MAPLE WOOD FOR 4 HOURS, CONTINUE TO COOK TILL AN I.T OF 150 F, REMOVE AND LET COOL... THEN PLACE BACK IN FRIDGE OVER NIGHT TO FIRM UP THEN SLICE