Just to come back to Equilibrium curing, this was suggested to me by a good Pommie Forum friend many years ago. Timing is NOT so important anymore as I forgot to actually take some 2nd cure Coppa’s out of the curing bag. They went about 2 weeks over, dried to a 38% weightloss and the taste and texture I found was even better than the previous cured and dried coppa’s.
I now use 2% salt, cure # 2( a must) and my preferred spices. Experimentation to find the right mixture of spices is great.
Whatever you produce will always be better than the store bought equivalent.
Follow on Facebook my friends experiments: His name is Robert Goodrick alias Brican. I have copied most of his experiments but used UMAi bags with great result. He has been doing this stuff as a living for the last 40plus years.
He lives on the west Coast in Canada.