I cured a nice piece of pork with salt and herbs over the last 4 days. Now it hangs in the fridge to age for another 3-4 weeks until it has lost about 35% of its weight (current weight at start is 480g so the goal is about 310g). It’s nicely wrapped in cheesecloth and tied up neatly. I’m curious!
And, oh my god, I’ve got to clean that fridge. (It’s funny how there’s things that you never really take notice of until you take a photo of them…)