After brining or dry curing, give the food a light rinse in cool water and allow it to air dry for at least an hour, longer if you have the time. You will notice a glossy look to the meat or fish when it is dry. This is called the pellicle and its formation on the surface of your meat is just what we want.

There, you doubted the need for a page just to extol the merits of thoroughly drying the food, but the difference is noticeable, so it is well worth getting the message across. Plus a new word, pellicle, with which to impress your friends.