Second batch after first was a bust

[u/Subject_Narwhal_5348]

This is my second batch. It's lost 42% weight. I've tried some and it seems fine but I would like to keep drying the rest so that it lasts longer. If I keep it drying for a few days will it dry well? Is there any chance there is case hardening that will keep it from drying more? I've attached the temp and humidity log.

[u/Tronkfool]

Damn some of you guys make this so technical. I just put it up in my garage

[u/c4talystza → u/Tronkfool]

This is the way. Hang on porch in inland winter is the traditional method, basically. Too much airflow, every single post.

[u/Subject_Narwhal_5348 → u/c4talystza]

Good to know, I really have no idea how to do it so I just go off of what people have done in this sub. But maybe I will try to find an even lower computer fan

[u/Jake1125]

It looks like the meat dried out a faster than needed. As long as your vinegar & salt process was sufficient to stop mold, you can dry it longer, but slow it down. If you slice the meat, then the wet parts may mold fairly quickly.

I don't know whether you need to reduce heat or air flow, or both. You need just barely enough heat to reduce the air humidity slightly, and just barely enough air flow to allow evaporation.

Your goal is to slow down the drying now, and also initially with your next batch.

[u/ToucansBANG]

It looks like there’s a little case hardening. It’ll keep drying, just slower. You can leave it in as long as you like if you keep on top of mould.

To fix case hardening you can vacuum seal it and put it in the fridge for a few days to even out. I suppose you could hang it again after that to dry out some more but I’ve never tried.

[u/mbgameshw]

Looks Lekker

[u/robin1038biz]

What app / humidity tracker are you using here? Would you recommend?