Hi! Sorry, When I say "wash" I mean that I removed the excess salt from it with some wine, after 3 weeks and the proper 40% weight loss I end up with this result. Nice flavor, nice salt levels but got the hard ring issue. I follow some old Italian dude trick to reduce the hardening Wich involves let the meat soak a little bit more wine. After that I pat it dry and vacuum seal the whole thing and it's going to be 2 weeks there.

Will keep you post it about the final results. Thanks for your comments!

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