Lonzino

This is 1/3 of a pork loin from the locally grown market hog I bought in early October. I cut it off the bone for this recipe. Here is the recipe I am using for this Lonzino. Got it on a blog here, looks good. These picture are on day 4.

Pork loin - 1082g
Salt - 36g (3.3%)
Black Pepper 10.8g (1%)
Cure #2 2.7g (0.25%)
Juniper Berry 1.6g (0.15%)
Fennel Seed 3g (.27%)
Dried Bay Leaf - 0.4g - about 2 leaves
casing - beef or pork 3.5″ diameter
Trim away any nasty looking stuff from the meat - blood spots and so on. Wash gently, dry well.
Grind up all the cure ingredients in a spice grinder until finely ground. Put the meat in a large zip lock bag, and rub the cure all over. Seal the bag, and put in the fridge for 10 days. Every couple of days rub the meat through the back, helping to distribute the cure well.
Soak the casing in room temperature water with a splash of white vinegar in for at least 1 hour - you can leave it for 6 hours or so no problem.  Rinse the casing through a couple of times with clean water. Squeeze as much water as possible from the casing.