Yep. Just like it sounds. Cured with jalapeno salt. Air-dried for 3 days, and it grated like parmesan.
Truly a salty, eggy thing of beauty.
After several questions on logistics, the basic course of action is this:
Cover the yolk in salt (top and bottom).
Wait at least 24 hrs, and check it. If it is firm, and doesn’t [...]
