Sorry I never saw this post until today Bob.
Use a 3 pound hunk of pork loin, if you can find one with the fat cap attached it is better.
Roll the loin in kosher salt and shake off the excess.
Smash 6 cloves of garlic.
Bruise and roughly chop a 1/4 cup of fresh thyme.
Place thyme, garlic and salted loin in zip lock bag. Cure in fridge for at least 7 days. Rinse pat dry and tie with butchers twine so that it holds its shape and can be hung.
Weigh before hanging in a cool dry place, I use my basement near the sump pump. You need a 30% weight loss.