Guga's Butter of the Gods

Start by separating Egg yolks from Egg whites; You will need 1 cured egg yolk per batch.
In a mixing bowl, combine 3 cups of kosher salt to 1 cup of white sugar. This amount worked for me for covering 5 egg yolks. You may need to adjust - just maintain a 3:1 ratio and ensure that all parts of the egg yolk are surrounded by the salt and sugar mixture.
3 Cups Diamond Crystal Kosher Salt, 1 Cup White Sugar
On a plate, lay out a layer of the salt/sugar mixture. With your spoon, make a divot in the cure to place your egg yolk on.
Cover the egg yolk with the remaining cure.
Place the plate in the refrigerator for 5-7 days. I cured for 6 days.
After 6 days, carefully extract the egg yolks from the salt/sugar cure.
If you own a dehydrator, use it. I set mine to 122F and dehydrated the cured egg yolks for 2 hours. If you're using an oven, set to the lowest temperature setting possible (usually ~170F), and crack the door with a wooden spoon. Then allow them to dehydrate for 30 minutes.

The third day into curing your egg yolks, soak your bone marrow. Grab a large mixing bowl and add your bone marrow bones to it. Fill it with water to determine how much you need to cover the bones.
Once you figure that out, take the bones out of the water and add half a cup of salt to the water. Agitate the water with a spoon to mix it.
Add the bones back to the water to soak. Cover with saran wrap or aluminum foil and put the bowl in your refrigerator for 3 days.

After 3 days has elapsed, take the bone marrow bones out of the bowl. The marrow should be noticeably whiter than it was originally.
Place the bone marrow bones on a baking sheet.
Set your oven to broil and wait for 5-10 minutes for it to preheat.
Place the baking sheet on the 2nd rack from the top in your oven and allow the bone marrow to roast for 10 minutes.
After 10 minutes, take them out of the oven and allow them to cool or until you can handle the bones.
With a spoon, scoop the bone marrow out of the bones and add to a bowl; Discard the bones.

Start by getting your food processor or blender ready.
Warm up a stick or 8 tablespoons of unsalted butter in your microwave for 10-20 seconds to soften. Add to your food processor afterwards.
8 tbsp Unsalted Butter
Use your zester/rasp microplane to grate 1 cured egg yolk into the food processor.
1 Cured Egg Yolk
Add the remaining ingredients.
4 tbsp Roasted Bone Marrow, 1 tsp Parsley, 2 tsp Shallots, 1 Pinch Diamond Crystal Kosher Salt, 1 tsp Anchovy Paste
Blend until well combined. Once combined, use your spoonula to scoop it into a plastic bag.
If you're using saran wrap, scoop it into a large piece of saran wrap. Fold all the edges of the cling wrap onto the butter and then twist the ends.
Place the wrapped god butter into the refrigerator for at least 2 hours to set back up.