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What weight loss have all you Salty Dogs found to be good for bresaola?

Mine is in a beef bung, FWIW.

I think it was Phil over in the coppa thread who said to go by feel. Should it feel firm like salami, or more squidgy? Or can only experience be one's guide?

Steven

I've only done one and I took it to 44 % in ten weeks. The meat is all lean so it has plenty of water to lose. Be sure to come back with pictures in a couple of months.

I'm at 43.5%... It's gonna be a lot sooner than months

I'd expect it to be feeling about right at that % weight loss.

Phil