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Charcuterie: weight loss in drying chamber?

davidcross

By davidcross
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davidcross

davidcross

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I made some Lonza and cured it for 2 weeks.

 

In the drying chamber (70% humidity and 55F with gentle air flow) it's only been 4 days but it's already lost 30% of its pre-drying chamber weight. Normally that can take weeks.

 

Is that normal, and is the meat ready?

 

Thank you

Edited by Smithy
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