Hello all, So I have been reading up on curing and thought I would give it a try. I have a recipe for Lonzino and thought I would give it a try, So here is my 4.5lb pork loin all seasoned up and ready to cure for 12 to 14 days. I do not have a curing chamber and I am hoping that I will be able to just hang this in the basement and let it finish drying. Being as I have never done this before please offer any suggestions you may have. This is what I am following: Prep Time: 24 days A 3 pound piece of whole pork loin or boar loin 45 grams kosher salt 15 grams sugar 5 grams InstaCure No. 2, also known as Prague Cure No. 2 10 grams black pepper 5 grams garlic powder 5 grams ground cloves 10 grams onion powder 8 grams dried thyme Mix all the dry ingredients. Rub them well into the loin, then put the meat into a plastic bag or wrap with plastic wrap. This is to keep it from drying out. Keep the meat refrigerated for 12 days. On the 12th day, remove from the wrap, rinse it off and then let it dry on a rack for 2-3 hours. I use a portable fan set on low to oscillate over the meat. Truss the meat with kitchen twine (the white stuff) as you would a roast. Leave a long loop at one end so you can hang the meat. You can also use pre-made sausage netting. Hang the meat in a cool place to dry. It needs to be humid, about 70 percent humidity. How long? At least another 12 days. It should feel firm throughout and be a pleasing red. How long can you hang it? Up to six months or more, but it will become harder and drier the longer it hangs. To store: Wrap tightly in butcher paper or, better yet, vacuum seal pieces of it – I cut the loin into three chunks – and freeze. Unfrozen, it will last indefinitely in the fridge, but it will continue to dry out.