Well, thanks for Sam3 for posting up pictures of his Lonzino, I got kicked in the A$$ and started mine that I'd been wanting to do. Picked up the loin yesterday and trimmed a very small bit of fat and then seasoned and zip locked. Using Len Poli's recipe which called for a 4lb loin which just happened to be the size of the loin that I'd picked up so it worked out perfect and no conversions of ingredients. Cure #2 and other spices mixed and rubbed in. 1st day of cure begins.