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CMAi dry cure question

smokeymose

Master of the Pit
SMF Premier Member
3,211
854
Joined Aug 13, 2015
5 weeks ago I started some Capicola and Pancetta in CMAi bags. The Capicola has already lost 30%. The Pancetta has hardly changed. Is this because of the fat in the Pancetta? The color of the meat looks good.
Any input?
Dan
 

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