Curing in vaccum or plastic container?

[Jim]

Yuval, it is common for the meat to shrink away from the bag and I think this is Jan’s reference to elastic netting in order to maintain contact through the entire drying process. The video I posted shows Capicola that had a bag that was completely loose at the end of drying period. In most cases the bag stays adhered during the initial surface drying period which is normally one to three weeks.
We find that with duck prosciutto, the bag does not release at all. It is perhaps a function of size of the piece (duck breast is small) and length of drying time (typically 2-3 weeks).
Larger pieces like Bresaola that dries for 6-8 weeks most likely will have some release, it is not that big of a deal in my opinion, the meat still continues to dry. Some very small areas of white mold can develop in areas of release. If you see white mold after you peel the bag, you can wipe it with some cider vinegar. If you want constant contact and are concerned with release you can tie the meat with twine on the outside like our friend Lloyd has done here (he made a deluxe version of Bresaola using a Beef tenderloin/filet): http://kosherdosher.blogspot.com/2014/02/bresaola-parte-seconda-ricetta.html