by johngaltsmotor » Fri Jun 17, 2016 5:00 pm
Hollow center typically means the humidity was too low. The outside dried and got hard and as it continued to lose moisture and shrink (which is normal) that part stayed in place so the inside stuck to it and created a hollow spot. If the humidity is higher it dries slower and shrinks uniformly.
As Wheels said, start with the humidity high from fermentation (92%) and slowly decrease it. If you've got a controlled drying chamber only drop 1% per day max.
Pigs are magical creatures.... they turn vegetables into BACON!!