Weight loss during drying

[catfishhoward]

If they say the hanging meat drying should loose 30% of its weight to be ready to eat do they mean from the original raw weight or after it comes out of the dry brine?

I haven't found anything official on this and I've seen both ways done on the internet which concerns me. I don't want to go by fill since I've never done this before (Duck Prosciutto). Thanks.

[wheels]

I record details of all of them, so I'm not much help here.

However, 30% is not a high weight loss per se so I would go from the lower of the two, which should be the post cure weight.

Phil

[catfishhoward]

I record details of all of them, so I'm not much help here.

However, 30% is not a high weight loss per se so I would go from the lower of the two, which should be the post cure weight.

Phil

Thanks.