Homemade Cacciatore

Hello, looking on advice on my cacciatore I’ve made.

I used a pork shoulder, after cutting it up I had 1020grams of meat and then added 20% of the fat to it to bring total up to 1246grams. I then added 3% kosher salt, dried chilli flakes, black pepper and 8-10oz of red wine. I used hog casing and cleaned them with red wine vinegar.

This particular cacciatore ended up weighing 176grams on day 1, I hung them in my basement for 24 hours. Temperature was about 19degrees Celsius and humidity was 50%. I then put it in my cold cellar until day 21 (today) at a temperature that ranged between 8-10 degrees Celsius and around 70%RH. Day 7 it weighed 127grams which is about a 30% weight loss. Day 21 it weighs 85grams which is a 52% weight loss.

No mold growth on the cacciatore, no rancid smell. It’s pretty firm but still a little squishy in the middle. (First time curing to completion by myself).

What does everyone think? Should I try it out or throw it away?

Any tips and suggestions would be appreciated!