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Thanks--this is all helpful. I'll let it finish in the fridge until it's dried out and see (and smell, then, possibly taste) how things go.

Thanks! I had #1 but not #2, so the recipe I was relying on wouldn’t work. (I’ve since ordered #2.) But I found a Tender Quick recipe—which was apparently wrong. I’ll give it a sniff test and decide before I taste it.

The jowl weighed 893 grams. The cure was ~2.5% kosher salt (22.5 g) and ~ 0.25% Tender Quick (2.3 g).

I cured a hog jowl in the upstairs fridge for around 10 days in my upstairs fridge, then rinsed it and hung it on a meat hook in a spare fridge I keep in the basement yesterday. When I checked it today, I discovered that the temp controller I use wasn't connected correctly, so instead of aging...