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

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

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