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.