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We recommend 3% salt level, which may be on the high side. You could try using 2.5% next time, it will make it less salty.
At this point you can soak in water, but keep in mind that the shelf life is dependent on moisture levels, so soaking will increase the moisture level and make the meat less shelf stable.
We recommend slicing the meat with a slicer into very thin (see through slices). One thing that is interesting to do is to try store bought prosciutto and compare the salt levels.