Father's Day meat

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lomo.jpg

For Father's Day I pulled out my little bundles of lomo joy from the basement. .... They take after their mother.
 
Looks pretty tasty. Can you share your cure?

Dave
 
12474g pork loin
18lbs kosher salt
374g #1
300g black pepper
100g fennel seed
50g coriander
50g cayenne
25g allspice
3ea oranges-sliced

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.
 
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