UPDATE: After a week of curing in a vac bag, yesterday I rinsed the breast and placed the duck breast in the Umai bag, vac sealed it and placed back in the frig where it will remain for 3 weeks to allow it to dry age. Today, the pork loin will be tied to shape, additional salt applied as well as ground black pepper and placed back in the frig to cure for an additional week. After a week the loin will go into a vac sealed Umai bag and placed in the frig where it will be allowed to dry age until there is a 40% weight reduction. I'm estimating it will take somewhere around 2 months but it's all up to the loin.
More to come.