Packed the duck breasts in salt for 24hrs.
Rinsed and pat dry with paper towels.
Applied finely ground black pepper, wrapped in cheesecloth, and put it in the fridge for 10 days. Supposed to hang dry it in a place that is 50-60 degrees and high humidity for 7 days, but I dont have a dedicated box that I can control the temp and humidity yet.
So in the fridge it went. Then let it hang in a room about 50 degrees and very dry for 3 days.
After the few slices I tried yesterday, I did not wake up dead this morning so I am guessing it is ok.
Let me get back to you on the pork.