CANADIAN BACON

By Beefman-2

CURED PORK LOIN GREAT FOR HAM SANDWICHES

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

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