Making Tandoori Pork Loin Charcuterie

This recipe turned out amazing! Smoky tandoori with just the right amount of kick. And...how about that color! That color I couldn't stop commenting on...😂 If you want to try something that's a real conversation starter, make this!
For the cure, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients.
The cure:

.25% cure #2 (Prague Powder 2 or other sodium nitrate cure...adjust for manufacturer's recommended dosage!)
2.5% kosher/pickling salt
5% tandoori masala
.5% cayenne powder
5% lemon juice

Cure meat for a minimum of 3 weeks (I went 4 in this case).

Cold smoke to your heart's content.

Dry age until 35% weight loss. Let equalize in vacuum bag. Slice and enjoy!

If you're looking for a vacuum sealer, consider one of these:
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Here is a slicer (that I've used!) that's nearly identical to mine: https://amzn.to/4iaeWb2

Here are collagen sheets for dry aging: https://amzn.to/3SDRIya

Here is some netting for dry aging: https://amzn.to/4bJ4jZO

Here's a great starter hog ring pack: https://amzn.to/4epPVH5

Here is a great sausage pricker: https://amzn.to/47TOgFA

Try a pellet tube smoker like this one!
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Get the JJ Grill Torch: https://amzn.to/3S4GfZR