Capicola – curing or drying issue?

[Jim]

This happens sometimes and it is a bit of “case hardening” due to lower humidity level in the fridge. It’s nothing you did that caused it. Depending on airflow or humidity levels the meat can dry too quickly on the outside and cause this rind. This actually happens even in professional settings.
The important thing is you did get 40% weight drop and that is success.