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Curing times are not very important if you “Equilibrium ” cure your meat. The maximum I use is now 2% including the cure. This percentage suits me just fine. If you aim for 40% weight loss, the salt is increased anyway.
With EQ curing I forgot to take a Coppa out on time due to some travelling commitments. Total curing time was about 6 weeks. The final result was as good as all the others with no noticeable increase in salt.