Step 1

Trim the meat into a uniform shape.

Step 2

Weigh the meat in grams. Calculate how much of each ingredient you will need. If the pork loin wighs 1,650 grams, you will need 27.5 x 1.65 = 45.4 grams of salt, etc.

Step 3

Mix the salt, the Cure #2, the garlic poweder and the black pepper together and apply evenly to the meat. Place the meat and all the extra salt and pepper in a Ziploc bag and expel as much air as possible. Better yet, vacuum seal.

Step 4

Refrigerate for 14 days flipping the bag daily or so.

Step 5

After 2 weeks in the fridge, remove the meat from the bag, scrape the surface with the dull side of a knife. Some of the seasonings will remain, that's OK. Pat dry with paper towels if needed. Cut off any stray pieces of meat.

Step 6

Evenly sprinkle cayenne pepper and pat down.

Step 7

Insert the meat into a beef bung or a similar natural casing, tie on both ends, prickle small holes all over with a sterilized needle, and truss with butchers twine. You can use stretchable netting too. Inoculate with mold if desired.

Step 8

Weigh the meat and write it down on a tag. Add the date. Attach the tag to the meat.

Step 9

Hang and dry in the curing chamber for about 7 days as per the schedule below in the note section.

Step 10

Mature in the curing chamber at 55F - 57F (13C - 14C) and 78% - 82% for 4-5 months.

Step 11

When the meat is ready, remove the casing, slice paper-thin and enjoy.