I picked up a pork loin yesterday and finally got my Lonzino started. It's .25% Cure #2 and 2.75% sea salt. I also cut up 7 navel oranges and squeezed them into the zip lock bag and tossed them in. Now to wait a couple weeks to cure then on to hanging. I'll be using the UMAI dry bags for this bad boy and putting in the back fridge.