Homemade Sausage Making

I'm trying to decide on when to pull 2 pancetta arrotolata from the chamber.

They were cured with salt 2.5% , #2 0.25% and spices for about 2 weeks

Current weight loss is between 16% - 19%

They have been in the chamber for 43 days or ~6 weeks

They smell good, have developed some white mold (no mold 600 added) where the meat is exposed they are very dry but overall still kind squishy, i guessing because of the thick layer of outer fat which does not loose a lot of moisture.

black specs are pepper and time

wrapped in collagen sheets that have cracked in a few places

ph is about 5.0

See pics - what would you do?

6 weeks only? keep in mind that water evaporation is from and thru lean meat only, fat is a barrier. My was in chamber for more than 6 months. Skin on, wrapped in collagen sheets, also chamber settings are important too. . viewtopic.php?p=39828#p39828

Let it hang till Christmas. Weight loss at this point will be slow. How did you measure the pH? I wonder how you got that pH reading of 5? Seems to be on the low end.

I have one hanging almost the same as yours - only difference is I didn't wrap mine in anything. It's rolled like yours and has the skin off but fat left on.

It's been hanging for 9 weeks now. And it still needs to loose about 5% to get to the target weight loss. Smells great and I'm getting impatient but I figure another 2-3 weeks and it should be ready.