loin was cured with only salt and cure #2. It was then removed, rinsed, then rolled around in peperoncino powder to coat. Finally, I stuffed it in a beef bung and left to dry for about 2 months. I think next time I think I'll add crushed red pepper flake as well. While casing these, a lot of the peperoncino powder was rubbed off, making the spiciness inconsistent from slice to slice. A little flake should provide a some consistency. It tasted as good as it looks. Silky and rich with a nice hint of heat. Awesome stuff.