I'm confused about seeking a 30% drop in overall weight during drying. Is the starting weight based on pre or post cure measurements?
I just made my second pancetta. It's absolutely delicious, but it only dropped 12.3% after two weeks...I'm basing this on the post cure starting weight. I pulled it down because it didn't seem to be losing anymore weight over the last 3-5 days. Maybe if it hung another week or two is might have dropped more, but I didn't want to risk it.
It seems a bit moist inside...definitely drier than I started. I definitely can eat this cooked, but I doubt anyone would advise eating it as is on a butcher's board with cheese and crackers...which is what I was hoping for. I used Ruhlman's recipe with cure #2.