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1. Taret weight loss is 35-40%, as with all cured meat processes.
2. Pale when stuffed out is not as important as how much it “brightened” or “pinked up” while fermenting. That is the sign that fermentation has been successful.
3. Always weigh the Instacure #2–don’t trust the volume measurements we’ve provided in early recipes! And, no, don’t add more than necessary. You didn’t add a great deal extra, in any case. In the end, after the long curing process, the nitrates and nitrites will have broken down, so you won’t need to worry.