Rinse Off Excess Salt

What happens here

Lay the hams, shoulders, and jowls flat on a clean table or workbench. Using a water hose with a spray nozzle, systematically rinse each piece of meat. The goal is to remove all the visible, caked-on salt. Although it may seem counter-intuitive to wash something that has been drying, this step is crucial for balancing the saltiness and preparing the surface for the next protective layers. After rinsing, allow the meats to air dry as much as possible, preferably on a windy day, before proceeding.

Goal: Arrange the extracted cured meats on a flat surface and thoroughly rinse them with water to wash away the crystallized salt, preparing them for the next stage of the curing process.