I only used salt to cure this pork loin by just rolling it in salt and not measuring. Placed on a rack over a dish for 7days. Then rinced off and hung to air dry for 3 weeks wrapped in cheese cloth in the fridge. Weight loss was about 60%. I sliced it thin with my deli slicer. The flavor was very subtle but then quite Salty. My next attempt I will measure the salt and use more spices. I was definitely pleased with the outcome. Flavor profile needs a little work though.
by Aggravating-Judge-65
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