Mix the salt and sugar together in a medium bowl. Spread half of the salt-sugar mixture on the bottom of a 9x12 non-reactive baking dish or baking sheet pan. With the back of a tablespoon make 12 round indentations for the egg yolks to rest in.

Carefully place the yolks in the indentations that you made.

Next, gently spread the other half of the mixture over top of the egg yolks.

Cover the dish and refrigerate for 7 days.

After the first 7 curing days are over, brush the excess salt and sugar mixture off of the yolks.

On a double layer of cheese cloth, place the egg yolks in a row leaving 1/2 inch spaces in between.

Roll them up and tie off each section between the yolks, including the ends.

Hang the rolled yolks in a cool, dry, dark place such as your pantry for 7 days.

After the final 7 days are complete, remove the yolks from the cheesecloth and place them in an airtight container layered in between parchment paper. Cover them and store in your pantry. They will last for up to 2 months