Finocchiona green weight

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1 year 8 months ago #14351 by 737
Finocchiona green weight was created by 737
The other day I started my second attempt making salumi--a finocchiona. After 48 hours the salumi changed to a real nice red color and I just put them in the refrigerator. I took the weight just after stuffing and the again after the fermentation (once again 48 hours) and much to my surprise I found the weight decreased by ~10%.

I was very surprised to say the least. I guess I'm wondering if: (1) Is that "normal" and (2) I assume the final target weight is 65% of the weight of the chub after stuffing NOT the weight after fermentation.

Thanks in advance for any and all answers.

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1 year 5 months ago #14680 by Hillbilly John
Replied by Hillbilly John on topic Finocchiona green weight
Last time I did dry-cure I lost 11% in 3 days fermenting and that was a 70mm casing. Hung in utility room. It was during dead of Wisconsin winter. Going to start another batch soon (it's now June). Wondering if weight loss rate will be similar.

Presque Isle, Wi - A friendly drinking town with a fishing problem.

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