I started by dry brining the jowls in salt, pepper and ground fennel seed for a week in the fridge. I put a weight on top of them to really press in the salt. Pulled them out and washed them down and set them out to dry overnight on a rack
Wrapped them up in cheesecloth to protect against insects and prepared them for hanging and recorded the wet weight. Will monitor the weight weekly to see if they are drying properly.
Basically now they have to thoroughly dry out. Tucked them into the wine cellar, see you in 8-10 weeks delicious pig cheeks!
Sorry Veganerd, at last they were raised humanely!
Trump is like a terrible DJ in an awesome club.