Apply the rock salt and minced sage on all sides, and use paper towels to ensure those kids are as dry as possible.

Monitor your fire to hold a consistent temp of 135°F for 24-48 hours to ensure a complete rendering of fatty tissue. Slow and low is the goal.

Once that’s done, transfer them carefully into the back yard. Get that grill screaming hot, hotter than you think. It’s time for a quick sear. Don’t overdo it - you want a quick kiss on that hot grill, just enough time to form a nice brown crust.

Allow a rest period of about 30 minutes. Garnish with your favorite sea salt and some leftover sage sprigs.

Bon Appétit!