I'm not too good at step by steps, that's Bearcarvers domain, he has more patience and takes better notes!
So here's a few in progress shots to get the ball rolling.
The loin chunks fresh from the frig, still in the brine. I use a food safe lug that has a lid for brining/curing loins and bacon. To keep them submerged, I put a plate, or plates, on top of them.
The loins after dumping the curing solution. Interesting colors this time, maybe Chef Jimmy or BearCarver can chime in. I've cured a lot of CB in a wet brine before, and never had the brownish color like I did this time. Smelled good, so it went with it.
Had to do a fry test after soaking for 30 minutes. Yep, good flavor!
All dry and ready to net up
Netted and ready to smoke!
In the smoker to dry a couple of hours at 130 degrees
Now, to answer the question that comes up now and then, why I use netting for my CB and loin ham.
I use the netting because I can put more in the smoker at once without using multiple racks. I like the shape it gives the loin, and finally, I really like the marks it leaves on the mini "hams".