I'm new to the forum but I've made lots of dry-cured meat items including salami in the last few years.
I did my first salami for the first time in about a year this weekend and was a bit off my game. I realized that I forgot to record the chub green weights before the start of fermentation.
It seems like a reasonable assumption that the chubs will lose some of their proper pre-fermentation green weight during fermentation or that they at least are not going to gain weight during the process so 70% of the post-fermention weight should be a conservative finishing target, correct?
Does anybody have any experience with this?