Salt Cured Pig Loin 
(pre cure weight 1307 grams)
The cure: 
Kosher Salt 2.5%, Insta-cure #2 0.25%,Turbinado sugar 1%, Crk Blk Tellicherry Pepper, 0.65%, 10 allspice berries, 5 Juniper berries, 3Tbls Mustard seeds, 3 Ancho Chiles Pods dried and crushed, 5 Avocado leaves crushed, Zest from one orange & 2.25oz. of Jack Daniels Tennessee Honey. 
This loin was well coated with the cure and then went into a Vac-Pac (aka Equilibrium or EQ cured) for 14 days in the fridge at an average temp of 36f.
After the 14 day cure it was rinsed well with water and towel dried, the dark color is coming from the Ancho chiles in the cure, not smoke. Prior to casing I dusted the Loin in a mixture of Toasted Crk’d Bk Pepper & Mustard Seeds, a few crushed allspice berries and a heaping helping of ChilTepin Chile Powder.
I cased this badboy in a Beef bung, tied and let dry at room temp overnight. The initial cased weight was 1352 grams. Since we had some nice weather here in Arizona I gave this about 6 hours of cold smoke before it went into the dryer. Don’t think it really made much of a difference. 
So after just over 60 days, a proper squeeze test and a 37% weight loss I decided to bust this sweetie open I was immediately hit with the orange fragrance and my first thought was it was going to be overwhelming, wrong, it was perfect with the fruity Chiltepin flavor & heat coupled with the Ancho background and a hint of the allspice.