Very simple recipe.
I rubbed the loin with 15 gms salt,2.5 gms cure #1 and 10gms sugar
Then injected 100 gms of this
http://www.cumbrianlegendaryales.com/shop/bags/grasmoor
which had 2 crushed peppercorns added for 12 hours
wrapped it in clingfilm and put in the fridge for 14 days.
result
I fried the chop on a very low gas and thought it to be my best chop yet.
put the rest in a bag placed in a slow cooker and cooked to an IT of 65 C
sliced thin cos OH likes it like that but mine was sliced thick to make proper sandwiches
Its a nice ham and I will certainly try a lump of leg'
I did notice that when i first took it out of the slow cooker it tasted saltier than it did when it cooled