Homemade Sausage Making

Thanks fellas thing to think about for next round..

Lamb proscuitto on right. Took it another 10% and is very tasty.
Next time I will debone cure then roll like pancetta to dry .

Finally it has arrived after 4 weeks Does 30% loss sound right for pancetta? Going by my notes last one I stopped at 30% and was good just second guessing myself. Is 30% consider shelf stable?

Now to find a good source for backfat..

Congrats on the new toy! Will definitely help you in crafting salami and in gaining a better understanding how fermentation works.
Usually 25 -30% weight loss in pancetta is quite normal because of the high fat content, so there isn't enough moisture in there from the beginning. I'm sure it's ready.

Awesome thanks redzed.

So something bit left of field was checking my coppa just now expecting to pull it and slice it up being 35% loss. Squeezing all round then bam mushy strip .5-1 inch wide up one side would this be a strip of fat or because of case hardening or is it rotting. There is zero bad smell all i can smell is the mould 600..

I wouldnt describe it just as soft but more mushy. When deformed it holds some of its shape..

Cut into it no sign of nasties. Just soft. Suspect some case hardening, vac bagged will wait month or so see what its like.

Any idea what %loss for spalla crudo? One is at 32% other one that has been getting smoked is at 20% loss.
Thinking I will debone at about 35% ?