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After fermentation I go by weight loss and feel, but 50mm casing can be done in 3-6 weeks. After fermentation, I weigh each unit and tag it with the date, weight and product type. Most recipes state the salumi is done when it gets to 70% or less than the green(starting) weight, but I prefer mine closer to 60%. A simple formula to determine the dry weight loss % is to divide the current weight by the green weight, and when the result is 0.70 or less they are done, I like mine closer to 0.60. I weigh mine weekly to monitor the progress.