Hey.Ive been smoking meats and fish for around 10-15yrs now and it never gets boring.There is always something new to try.However ive recently began tryin to make some dry cured meats and have some questions.I have a curing room in my home(spare room/storage rm)in which i have the meats hanging at around 58-60degrees and 70-75%humidity.I have some sopressata.saucisson sec.coppa and lonzino curing right now and i gotta say the whole upper floor of my house smells delicious!My problem is the sausage lost over 30% of their weight in 10days!This seems awfully fast.Is it normal at this temp/humidity?Also if i wrap the coppas and lonzinos with cheesecloth will it help them retain moisture and slow the curing time?Also i do use instcure#2 and have a cool mist humidifier in the room to maintain those temperatures.Any info is greatly appreciated!!thx Rick