First you have to salt cure the breasts in kosher salt. I added a few peppercorns, two crushed up bay leafs and some dry thyme.
For two breasts I used two huge cups of salt as you want the breasts to be completely smothered for the cure to work correctly. Then cover and place in the bottom of of the fridge for 24hours. Mine are due out tonight at around 8pm. I will post update pictures.