Trim your pork tenderloin and remove any silver skin.
Weigh your tenderloin and type the weight in the box above. The box reads, "How much do you want to make?"
Combine all of the "cure" ingredients and rub them onto your meat. Be sure to include 100% of all the cure spices. You don't want to leave any spices behind. Place the meat (and any spices that are left in the tray) in a bag and vacuum seal it (or a zip lock bag and remove as much air as possible).
Once your meat has been vac sealed place it in your refrigerator for 6 days. Be sure to turn and massage the meat daily.
After 6 days your meat has been cured and you can remove it from the fridge. Wash off any excess seasonings, liquid, and blot dry with a paper towel. Sprinkle the meat with a little white wine or sambuca then coat the tenderloin with Calabrian chili pepper powder.
Place the cured/Calabrian pepper coated tenderloin onto a collagen sheet and wrap. Secure with elastic netting or butchers twine. Weigh the meat and record the weight. Finally prick with a sausage pricker.
Hang in a drying chamber that has a controlled temperature of 55F and a humidity of 80% till 35% of the weight has been lost.