Now that the jowls have cured, I rinsed and dried them, and they are now hanging for 1-3 weeks until they are completely firm. I’ve tied them with butcher string, and they are hanging in a cool dry place- in the garage fridge. (You can view a larger photo by clicking on the one above.)
I may move these to another location when I hang the bresaola… stay tuned for more on that on Wednesday.
Today is also the day that I can take my pork fat and meat from the -10F environment it’s been in for 12 days, so I can start the salame and sausages.