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My Chorizo has now been dry curing for 7days at 60f 75%.
The starting weight was 1114grams it now is 861grams
So its lost 253grams
Would I be right in assuming thats a loss of 22%?
Also how far should I go on weight loss?

Thanks for any help.
wallie

Wallie,

Yes you have lost 22.7% weight there. If I remember correctly the target is 30%-35% weight loss. A large ammount of the weight loss is achieved early on then the rate slows down as ime goes on.

I haven't made salami for a while as my experiments were not a great success but if I remember there is also a minimum time you have to leave the sausage hanging for in order to make sure all the cure has converted. Others will be better placed than me to comment on this.

Good luck

FB