Rate this recipe
0/5
(0 Votes)
Ingredients
- PORK LOIN 10 TO 15 LB
- APPLE CIDER CURE IV
- 1 GAL APPLE CIDER
- 3 OZ/WHT INSTA CURE # 1
- 1/2 CUP HONEY
- 1/2 CUP BROWN SUGAR
- 1/4 CUP MOLASSES
- 2 TBSP ALLSPICE CRUSHED
- 3 TBSP BLACK PEPPER
- 2 TBSP ONION POWDER
- 2 TSP GROUND CLOVES
- HAM / BACON RUB
- 5 TBSP BLACK PEPPER
- 2 TSP NUTMEG
- 2 TSP GROUND CLOVES
- 5 TBSP GROUND MUSTARD
Details
Preparation
Step 1
MIX CURE, MIX THROUGHLY REMOVE FOAM, TRIM LOIN OF EXCESSIVE FAT, RINSE PLACE INTO TUPPERWARE CONTAINER. REMOVE FOAM AGAIN, MIX CURE AND POUR OVER MEAT . PLACE COVER ON CONTAINER AND INTO FRIDGE, TURNING ONCE A DAY FOR 5 - 7 DAYS, REMOVE FROM FRIDGE AND CONTAINER RINSE AND APPLY RUB, LET STAND IN FRIDGE FOR 4 HOURS MIN. THEN SMOKE AT 225 TILL AN IT OF 145
MIX GLAZE AND SIMMER OVER LOW HEAT AS THE HAM COOKS, APPLY 3 COATS AT 135 F
You'll also love
- SICILIAN ITALIAN SAUSAGE 0/5 (0 Votes)
- BASIL PULLED PORK 0/5 (0 Votes)
- Nasturtium, Bacon and Potato Soup 0/5 (0 Votes)
Review this recipe