Coppa lost 35 % but still feels SOFT

[Dquin]

My coppa started on 2-7-13 at 712 grams

i planned on taking it off at 35 % loss which is 499g it is only 7-19-13 and it only has about 57 more Grams to lose'
my chamber is about 54-64 F and 64% RH

it still feels VERY squishy in the middle...how do i get a nice firm finished product without losing TOO much weight? i was under the impression at 35% loss it should be good to go.. THOUGHTs??

[NCPaul]

I did one at Christmas to 35 % weight lose and I thought it was fine. I did pull it out of the chamber and wrapped it in cling film and held it for a couple of weeks in the fridge before slicing (it was a Christmas present). Perhaps this would work for you? If it were a salami, and I thought it had case hardened, I would have probably binned it; with whole muscles internal bacterial contamination is less of a concern. I'll try to post a picture tomorrow. Be patient.

[DanMcG]

Finished weight after 35% lose would be 462g if my math is right. So you still have an additional 37g to loose which might help with the firmness.