Used an equilibrium cure at just under 3% salt. Left to right is black pepper, paprika, and a spice blend (oregano, brown sugar, onion and garlic powder). Wrapped in cheese cloth and hung for just under 2 weeks (one week in the fridge then one week in my climate controlled fridge once I set it up). They're all sitting between 30-35% loss, pretty happy with the result, if anything they aren't nearly as salty as expected, I think I liked the tail ends the most just because they had the salt level that I was used to.
by thainebednar