First off. You need a cold environment to make it. About 60 degrees at most low rh too
For drying you want the same temps or use a wine cooler fridge to dry and store.
You want the cold temps and low humidity so the trichomes don't oxidize and absorb moisture from the air.
After collecting the patties from the bags. And wicking out some moisture. Let it sit in a dark cold environment for about 12 hours. Then place in the freezer for an hour or 2.
Then microplane (zester or fine grater) over natural parchment (on a baking sheet).
Then store / dry in a cold dark environment or wine cooler fridge for at least a week. Maybe longer. . Cedar boxes and dressers work great in cold environments to dry in too.
Then once dry, cure in a jar and store in the same environment.
Never ever expose the hash to warm and humid environments. Otherwise it oxidize and possibly cake out