So what came before the end, in my duck prosciutto process?
The meat had been hanging in the fridge for two weeks. During that time, I left it 100% alone. No poking or prodding or turning or checking. Just hanging. And occasionally when my hanging rig (more on that soon) slipped out of place, I'd put it back together. That's it. No more.
So the unveiling of the finished prosciutto was a very big moment. I wasn't sure what to expect, since I'd never actually tried making cured meat products, and I was worried there might be mold or spots or some other way of going horribly wrong.
Thank goodness there was only this:
Tomorrow, we'll go a little further back in time.