Wow.. last night I tasted the second best charcuterie I've ever made ( Buttercup's proscuiotto leg being the best ).
This started as an 8lb pork loin, cut in half long ways ( since this was my first one, I didn't want to use it all in case it failed ).
I used my standard mix
6tbsp kosher salt
4tbsp brown sugar
1tsp cure #2 (long term cure with Nitrites and nitrates )
and a mix of spices fennel seed, garam masala, cumin, coriander, cayenne, black pepper, grains of paradise.
I rubbed the loin down with the spice mix, put it in a 100MM collagen casing, and put it in my unfinished basement bathroom to hang for almost a month. ( it's about 55-60Degree F in there, with about 20-30% humidity ).
My wife Amy, loved it... it turned out ridiculously good.
I took some over to my neighbors Walker and Pence, gave some to my buddy Paul at work.
I have about a pound left, which will hold us until the next one is done, sometime around April.