The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › Forum Tips & Tricks › Capicola – curing or drying issue? › Capicola – curing or drying issue?
Absolutely there are instruments to measure moisture content of foods: http://www.amazon.com/Ohaus-MB23-Moisture-Analyzer-Readability/dp/B009F1FLQI/ref=sr_1_1?s=industrial&ie=UTF8&qid=1460679823&sr=1-1-spons&keywords=moisture+analyzer&psc=1
If one wants to be very scientific then calculate MPR (moisture protein ratio) which for dry salami would be 1.9.
This still does not account for case hardening which can only be evaluated by observation.