OHH that makes a difference!! looked like olives. Pistachio's sound good.

Hotdogs look great. The Mortadella, not so much. Olives are like eating a bug!

Dang. I have to get this stuff spread out a bit so I don't have to wait so long to try something. guess I wait some more!

I followed this Coppa recipe and mine have been hanging for 24 days (recipe says 21) anf have lost 15% weight. Once I unwrap one there's no going back. Do they need more time? RH has been in the 80% range the whole time.
Here is the recipe I used.
http://www.meatsandsausages.com/hams-other-meats/coppa

Thanks Lou. I think I'm going to put a bigger vent in the door of my chamber to allow better air exchange with the computer fan I have currently installed.

What RH did you have them at in 4-6 weeks time?

They were all around 550 grams and about 8-9". They were short protein lined shrubs. The sopressata were beef middles. Not too much heavier but a bit longer. One beef cap of sopressata too.

Do you guys ever turn them end for end? I find the top seems to dry a bit faster than the bottom? Not sure if moisture settles?

It's been at 80%. Just turned it down to 70 tonight.

My Genoa and Sopressata have been in the chamber for 3 weeks and have lost 18% moisture. They're still really soft. At what point do they start to stiffen up?

Butterbean, hams are coming good. Big one still has another 3 weeks in the salt. The smoke tube worked great. Couple months hanging for the small one.

Made up a batch of Jalapeno salami and a batch with home smoked cheese. Fifteen pounds of each (5 chubs of each).

How about a trap pen.we have feral horses here and the guys bait them in to a corral with a trip door. Could you make a few pens with page wire and bait them in. Go check in the morning and shoot the ones in the pen? The other thing that might work is soft jaw wolf traps. Not sure if a pig foot woul...

Boy guys this is the first real try with the chamber and trusting that it's going well when it doesn't appear to be getting anywhere is very difficult. I've only air dried salami and our humidity is so low here it drys real quick, which I understand isn't ideal. I'm going to bump the RH back up! Thi...

Sounds good Red.I'll go turn the temp down now.