Lomo 40% weight loss after only 3 weeks. Is it safe?

[James M]

I didn’t cut the pieces myself, one was just a cheap thin loin from local grocery store, and one (I have two of them, but only one pictured) was a pound cut off of a much larger loin.

Ok, thanks for your help. I’m wondering though how long is too long? Will the moisture loss eventually stop or “level out” or will they just keep drying up? I want them firm, but I don’t want them to turn into some terrible dry jerky.