APPLE CIDER CURE
By Beefman-2
APPLE CIDER CURE IS USED FOR CURING MEATS SUCH AS PORK SHOULDER, HAM SHANK INTO HAMS, PORK LOIN INTO CANADIAN HAM AND BEEF BRISKET INTO PASTRAMI
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5/5
(1 Votes)
Ingredients
- 1 GAL. APPLE CIDER
- 3 OZ INSTA CURE # 1 ( BY WEIGHT NOT BY VOLUME )
- 2 CUP BROWN SUGAR
- 4 TBSP ONION POWDER
- 4 TBSP GARLIC POWDER
- 3 TBSP GROUND PEPPER
Details
Preparation
Step 1
MIX INGREDIENTS TOGETHER THROUGHLY SEVERAL TIMES, REMOVING FOAM AT TOP
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
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