rilletes, 2me parte

This morning (having potted and covered the meat late last night), it's looking like a failure. Way, way oversalty, even though I followed (by eye) Larousse's direction for quantity of salt. I even felt like I undershot it a little since I was using kosher, but it's possible I vastly overseasoned. We'll see if a few days in the fridge mellows it or makes some magic curative fluid exchange for to happen, but as of now, it's a few pots of porky Bovril.