Very cool, please provide more description.
Looks pretty tasty. Can you share your cure?
Who you jivin' with that Cosmik Debris?
Be still my heart! Guess I need to take a ride downtown...
David (WildBoar's Kitchen)
I'd be interested in the cure as well?
12474g pork loin
18lbs kosher salt
300g black pepper
100g fennel seed
Keep meat in cure for 12-15 days. Rinse. Stuff inside cow bung. Securely butcher tie. Hang in a cool, dry place for 1 1/2 months or until it lost 30% of its weight.