brining/curing problem

[Skip Tamm]

I have, i believe finished the drying in dry bag. The beginning weight was 2# and 5.3 oz; final weight today was 1# 15.6 oz.
Is that what I should expect?

Not sure how to calc the % of loss, but that what I get on an accurate scale.

The total time was from 4/30/2017 till 5/29/2017 temp was 36-38 degrees in fridge on wire rack. Removed only long enough each week to weigh the panchetta in the bag.
Thanks, Skip Tamm:woohoo: :woohoo: