Best Apple Cider Cure Recipes

APPLE CIDER MOLASSES HONEY CURE FOR MAKING HAMS OR CANADIAN BACON Recipe - (4.6/5) image

Provided by Beefman-2

Number Of Ingredients 8

NOTE:
1 GALLON APPLE CIDER
6 LEVER TBSP PRAGUE POWDER #1 ( BY WEIGHT ) OR 6 LEVEL TBSP
1.5 CUP BROWN SUGAR
8 OZ DOLE CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR JUICE AND PINEAPPLE )
1/3 CUP MOLASSES HONEY MIX
1 1
MOLASSES HONEY MIX IS 24 OUNCE CLOVER HONEY AND 12 OUNCE GRANDMAS MOLASSES MIXED TOGETHER AND PLACED IN A CROCK POT ON LOW FOR 4 TO 5 HOURS, TO MELD THE TWO TOGETHER,,,

Steps:

MEASURE OUT ALL INGREDIENTS AND POUR INTO LARGE NON REACTIVE CONTAINER ( THINK FOOD GRADE PLASTIC ) MIX THOROUGHLY LET SET AND REMOVE FOAM AT TOP,.REPEAT. THIS CURE TAKES 7 TO 8 DAYS TO CURE A PIECE OF MEAT DEPENDING ON THE SIZE OF MEAT, 1 DAY IS A 24 HOUR PERIOD OF TIME

APPLE CIDER PINEAPPLE MOLASSES HONEY CURE FOR HAMS AND CANADIAN HAM 2 Recipe - (4.4/5) image

Provided by Beefman-2

Number Of Ingredients 7

NOTE:
1 GALLON APPLE CIDER
4.2 OUNCE PRAGUE POWDER #1 ( BY WEIGHT ) OR 6 LEVEL TBSP
1.5 TO 2 CUP BROWN SUGAR
8 OZ DOLE CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR JUICE AND PINEAPPLE )
8 OUNCE MOLASSES HONEY MIX
MOLASSES HONEY MIX IS 24 OUNCE CLOVER HONEY AND 12 OUNCE GRANDMAS MOLASSES MIXED TOGETHER AND PLACED IN A CROCK POT ON LOW FOR 4 TO 5 HOURS, TO MELD THE TWO TOGETHER,,,

Steps:

MEASURE OUT ALL INGREDIENTS AND POUR INTO LARGE NON REACTIVE CONTAINER ( THINK FOOD GRADE PLASTIC ) MIX THOROUGHLY LET SET AND REMOVE FOAM AT TOP,.REPEAT. THIS CURE TAKES 7 TO 8 DAYS TO CURE A PIECE OF MEAT DEPENDING ON THE SIZE OF MEAT, 1 DAY IS A 24 HOUR PERIOD OF TIME TO MAKE A HAM, I USE, PORK SHOULDER AS MY FIRST CHOICE, THEN BOSTON BUTT FINALLY A HAM SHANK. AS FOR CANADIAN HAM ( SOME KNOW IT AS CANADIAN BACON ) I USE PORK LOINS THIS ALSO WOULD BE GOOD FOR MAKING PASTRAMI

APPLE CIDER CURE Recipe - (5/5) image

Provided by Beefman-2

Number Of Ingredients 6

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

Steps:

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