I just cut open my third attempt at lonzo, and could use some insight.
3.3% salt, 0.25% #2, typical spice profile, dry cured in vac bag 55 days.
Cased in a beef bung, dipped with Bactoferm 600 and hung at 50-55F.
RH records are given below.
Average daily weight loss ranged from 0.1 to 1.1%/day, except for when I let the humidifier run dry and it got to 1.5%/day.
Mold looks good.
At day 66, weight loss is 42%, it's case hardened, and still raw at the core. Thoughts? Was it likely the time at 51% RH between days 26 and 28? Flavor's fine, I'm gonna use it for soup.
Exact RH records are:
Day.......RH
1...........87
2...........79
3...........89
5...........85
9...........88
12 ........... 83
17 ........... 89
20 ........... 82
24 ........... 94
26 ........... 90
28 ........... 51
31 ........... 84
37 ........... 80
40 ........... 89
46 ........... 85
48 ........... 87
52 ........... 88
57 ........... 81
66 ........... 81
Thanks in advance for any advice.