My recipe is pretty simple. Take a pork loin roast, Morton's quick cure by weight along with 1 teaspoon of turbano sugar per pound. Dry rub this all over a paper towel dried roast. Stick in a zip lock or Tupperware container in the fridge for 4 or 5 days.
Twice daily massage your meat.
When cured, rinse off and let it soak in a bowl in the sink fully submerged for an hour.
Dry off with paper towel.
Liberally rub cornmeal on the outside. Stick back in your waterless bowl into the fridge uncovered for about 6 hours.
Cut into slices and fry in a frying pan.
Goes well with beer and hockey....