Ingredients

1 3lb-5lb pork loin, cut in half
coarse sea salt
Chili pepper
Garlic powder
Fine Herbs
Black Pepper
New, washed and sterilized Pantyhose or fine-meshed Cheese cloth

Procedure

Before starting, make certain that everything is always clean and sterile as any bacteria can ruin the lonza

Cut the pork loin in half (not lengthwise!) so that each peice is about 12-14 inches long.

Remove the excess fat and silver skin (tough silvery fat)

Salt the pork very well, making certain every single part of the loin is covered in salt.

Place in a 1-2 inch deep container that has a layer of salt on the bottom

Let it sit in the refrigerator for 24-30 hours

While we wait…
Make your rub by adding equal parts of Chili pepper, Garlic powder, fine herbs and Black pepper in a blender. Blend for 20-30 seconds

prepare your hose by cutting each leg about 1.5 feet unstretched. Use peroxide to wash them by hand to remove some of the excess dye on the hose, rinse them with rubbing alcohol then wash them once in a regular washing machine cycle. Once washed and dried, place them on a clean plate in the microwave for 20-30 seconds… This is as close to bacteria free as you will get them.

Once cured, remove the pork loins from the deep dish and rinse each off with sterilized water or white wine

Place the loins on a clean dry surface and coat the loin with the pepper rub, making sure every part of the loin has a good crust of rub on it.

Open the casing (panty hose or fine meshed cheesecloth) making certain that the opening is wide enough to be able to slide the loin all the way down without removing rub. This is usually easier with help from a second person holding it open while you slide it in.

Tie the hose at the top of the loin and hang it in the fridge or cold room so it does not touch anything else. Any surface it touches has a chance of creating mold.

Let it cure! (6 weeks in the fridge or 3 months in a cold room)