How to Make Pork Loin 'Prosciutto'

This was a successful experiment in creating a pork loin take on prosciutto! Using inexpensive and readily-available pork loin, I cure the (huge!) cut of meat and dry age to perfection. You have to try this! For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients. The basic recipe: The cure: .25% cure#2 2.75% kosher salt .1% garlic powder .25% fresh cracked black pepper Combine all seasonings, rub over meat, and vacuum seal. Allow to fully cure, 2-3 weeks (I let this one go for 4.5 weeks). Pat dry. Wrap in casing, net, and dry age until it reaches 35% weight loss (it took my curing chamber 11 weeks). Vacuum seal to equalize for a few weeks. Slice and enjoy! Here is a slicer (that I've used!) that's nearly identical to mine: https://amzn.to/4iaeWb2 If you're looking for a vacuum sealer, consider one of these: https://amzn.to/3QQ65A9 https://amzn.to/3E5vzBQ https://amzn.to/44tl7za Here are collagen sheets (as opposed to the pasted hog skin I used this time) for dry aging: https://amzn.to/3SDRIya Here is some netting for dry aging: https://amzn.to/4bJ4jZO Here's a great starter hog ring pack: https://amzn.to/4epPVH5 Here is a great sausage pricker: https://amzn.to/47TOgFA An updated version of my scale: https://amzn.to/44nFrFN