Well, it has gone 63 days, as I wound up having to go right back to work when I got back. 63 days, now setting sliced on a rack with a bit of salt and garlic, in preparation for grilling tomorrow. A LOT of loss, but the meat doesn’t appear to be dried out. I ate the heel already, with the pellicle, and it is very flavorful. Not exactly tender, but I expect better results on the grill tomorrow afternoon after it has rendered properly:
