I've been trying to cure egg yolks in salt. They've been in it for 2 weeks now, but they are still too wet. At this stage they look more like a very thick paste than something I could actually grate on top of pasta. They are clearly not losing enough moisture. It's the first time I attempt this, and, hence, I used 1kg of this salt for only 5 yolks.
The salt is already hardening, and I still have 2 yolks in there. I don't think leaving it for longer will change the outcome. I had to throw 2 away after 1 week because I uncovered them and found them to be too wet. Then, I had to throw away another one on the following week because it was also still too wet.
What am I doing wrong?