Cut a 3 pound chunk of pork loin today. The most beautiful cut of pork I have ever seen from a loin. I have it dry curing in the fridge right now with 1/2 sea salt + 1/2 brown sugar in a ziplock bag with a case of pop sitting on it. Plan on draining the fluids each day at least once and adding more dry cure to it as needed. I have read anywhere from 4-6 days for this process. I am thinking on either sunday night, or waiting til next sat to smoke it to about 165 degrees, cool it over night then slice it the next day and enjoy. I will post some pics soon. Hopefully this turns out good, as I have two pork bellies and a whole hog on the way.