...and worrying. I can't tell you how much unnecessary fretting I've done over what was essentially meant to be a fire and forget project. There are as many ways to make preserved lemons as there are to cook with them, and as I've browsed, I've wondered if I should have gone with one of the other treatments. Should I have gone with a brined method instead of salt-packed? Perhaps I might have thought of the addition of bay leaves, or coriander, or any of the other myriad of herbs and spices whose subtle variations could be the final push for the ingredient to enter into the sublime?
I do this with everything. Paralysis, thy name is perfection.
Incidentally, I've gotten word from a colleague's Sicilian relative - the one who has made his own prosciutto and sopressata for nigh on thirty years - that saltpeter is really an optional addition in the preserved meat game. To the best of his understanding, the main reason for including nitrites in the cure is to enhance color, but he won't use it because he doesn't like what it does to the taste of the meat.