Italian Cured Pork Loin 5-19

These were started on 5-17-23
They spent 24 hours curing in the frig, heavily coated with Kosher Salt and Dark Brown Sugar. They lost a ton of water and about a third of their size in the first 24 hours.
I then washed them with white vinegar, dried them, and used
3 tbls salt
3 tbls dk br sugar
3 tbls fine ground bell pepper
I let them sit about 10 minutes in a clean dish, then coated them in both in fine bell pepper again and used cayenne on one as well.
They will hang at room temperature (about 75°f) for 24 hours and then hang in the little frig for 30 to 45 days to fully cure.
They are doing excellent so far.
I'll post updates and show the process.
I learned this recipe and process from
@Spectacular-Cuoredicioccolatto
His channel if Spectacular!!!
Check Him Out!
Old School Italian Methods...
No Consumerized BS At All.
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