Quantities are given in percentages of the weight of your trimmed pork loin. Everything must be weighed to determine the actual quantities, do not approximate the amount of salt as that MUST be weighed. For reference, I've given this recipe for a 1000 gram (2.2 lb) section of pork loin to make the math easier to scale. Most whole pork loins are around 4 to 5 lbs.

Trim the pork loin to a nice smooth cylinder of meat with no hanging pieces. Remove the fat (optional) or leave it on (as I prefer).

Weigh the meat.

Calculate the salt and spices as a percentage of the total weight of the meat. Salt must be 3% the weight of the meat, or slightly more. Do not use less. (Spices can be adjusted to your tastes, but I've given tested amounts that give good flavor.)

Coat the outside of the meat with salt and spices on all sides. Place the salted and seasoned meat into a vacuum sealer bag or ziploc bag. Pour any remaining salt/spices into the bag. Place orange slices and juice all over the loin at this point (if using), and add the rest to the bag. Remove as much air as possible and seal the bag.

Store the loin in the refrigerator to cure for about 10 to 12 days, or until it's evenly cured all the way through. The texture will change slightly and it'll feel a bit firmer when pressed. Error on the side or a longer curing time rather than taking it out early.

Once cured, remove the loin from the bag and rinse to remove any extra salt/spices.

Weigh the loin at this point (this is important).

If using charcuterie wraps to help control humidity, wrap the meat on all sides before trusting to hang.

If not using charcuterie wraps, be sure you have an area with 60 to 80% humidity to hang the loin. Then truss to hang.

Hang the loin to cure, ideally at 50 to 60 F, but cooler temperatures like your refrigerator also work. If aging in a household refrigerator, make sure it has good airflow on all sides. This can be accomplished by hanging it from a rack or placing it laying on a rack over a drip tray. Do not place it directly on a solid surface, it must be on a rack or hung for airflow. Do not store it in a location above 60 degrees F.

Allow the loin to hang until it's lost 35% or more of its initial weight after curing (recorded at step 7).

Once cured and dried, remove the charcuterie wrap (if using) and slice very thin to serve.

Store tightly wrapped in the refrigerator or freezer until needed.