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I think part of the problem may be that we’ve failed to specify that “start weight” is post cure, rather than weight of the fresh meat. As you know, a lot of moisture is lost with the salt cure, but the 35-40% target weight loss should be based on the weight after curing.
Either way, you want to to let that bresaola keep drying for at least another two weeks, I’d say. Beef is reluctant to cure and slow to dry.