Didn't prick coppa casing. Will it be OK?

[SausageParty]

This is my first time doing a cased whole muscle. I got a nice coppa, cured it in salt, cure #2, herbs and spices in the fridge for 2 weeks, then stuffed it in a beef bung, tied it up, dunked it in bactoferm 600, put it in an 80F curing chamber for 20 hours, and then into the 55F drying chamber. It's been in there for two weeks. It's in a little wine fridge with a bowl of salt water in it.

It smells great and looks pretty good. Nice white mold over most of it. It started at 1620g and is at 1400g today (14% loss).

The problem is that the stuffing instructions I was following didn't mention pricking the casing, so I didn't know to do that. I've since read that it's important for letting air and moisture out, so have just done it now.

My question is, what are my chances? Is it likely that I ruined the meat? If so, will it start to stink, or will I only know when I finally cut it open? Is there any chance that I ruined it but it won't smell bad?

Thanks for any advice. I'm new here and this looks like a great forum.

[NCPaul]

I think it will be fine from the looks it has right now. I have two curing and plan on 35% weight loss. Welcome to the forum. Jason is a member here as well.

[BriCan]

I I have two curing and plan on 35% weight loss.

Just out of curiosity .. how do you find it at the 35% loss mark??

[NCPaul]

Slightly soft; I eat about half raw and the balance lightly fried. Try an English muffin with mayo, coppa, fried egg (over easy), and cheese. A big improvement on McD.

[SausageParty]

That's a relief, thanks!

[BriCan]

Thanks Paul;

I did not want to jump in wiv my size 18's and confuse everyone as well as myself ..... I shoot for the higher so wondered what your take was ... now I see and will have to try.

Many thanks.

[SausageParty]

[35% is] Slightly soft

That's interesting. I was going to dry to %30 loss, but I like it pretty firm, so maybe I'll go to 40% instead.

[NCPaul]

As I recall, I pulled it to share at Christmas. This is the only photo I seem to have.