No coppa, no problem! Pork loin is cost effective and, when prepared correctly, can make for some amazing charcuterie! This is my pork loin version of my capicola recipe, and it turns out great everytime!
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 recipe:
3% kosher or pickling salt
.25% cure #2 (Prague Powder 2 or other sodium nitrate-based cure)
.25% crushed red pepper flakes
Hot pepper paste (as much as you want!)
Cure 3-5 weeks in vacuum or Ziploc bag, allowing time for hot pepper paste to fully flavor meat
Rinse, dry, coat with more hot pepper paste
Wrap in collagen casing and netting; hang in curing chamber around 55F and 75% R.H. until it hits a 35% weight loss.
Vacuum seal and allow to equalize for a couple of months, then slice and enjoy!

If you're looking for a vacuum sealer, consider one of these:
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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