I put a piece of pork loin, in 2 guys and a cooler prosciutto recipe. It cured for 10 days, then I wrapped it in a collagen sheet. Then in the chamber it went. I allowed it to dry 20%, then I covered the meat side with lard n rice flour mix. Back in the chamber,where it stayed until I lost an additional 18 1/2 %. The total amount of time was 10 months. It turned out fantastic. A little salty and nutty flavor. Its amazing what time will do to your product.
by butch7455