Capicola not losing weight

[john moran]

I agree with the other responses. I’m assuming small-fridge=dorm-fridge. Clearly stated in directions not to use.

I’m doing some 70mm (big stuff)Pepperoni and it lost over 10% in 3 days of fermentation…I didn’t actually expect that but it’s down to 80% of original in about 9 days after I put it out in the arctic entry on 2/22.

Here are some pictures on this thread:
https://www.drybagsteak.com/forum/13-general-questions/4693-is-anyone-else-dry-curing-salumi-outside-the-fridge-using-umai-bag-casings

I’m curious how long you fermented for? I can’t remember how much percentage weight I lost in fermentation stage when I did the 32mm pepperoni…not sure if I wrote that down.