I keep it on my enclosed porch ,Rob keeps his in his fridge
we cut ours at thanks giving ,just cover with saran wrap or coat cut end with olive oil
if it dries out where you cut it just cut dry part off and go from there
And just a thought, since you did two ,let one cure another 6 months
or longer and the flavor will be more intense.
I've been doing these with a friend and I do three a year so I
have them staggered out at cures of 1 year, 16 months and 2 years
You'll be glad you did
Rob ( cycletrash)) and I have thought about trying it but havent got to it yet '
Just remember we salted one day for every pound and to put
a fan on it after you hang it 'fan helps pull more moisture out