Homemade Sausage Making

I followed this Coppa recipe and mine have been hanging for 24 days (recipe says 21) anf have lost 15% weight. Once I unwrap one there's no going back. Do they need more time? RH has been in the 80% range the whole time.
Here is the recipe I used.
http://www.meatsandsausages.com/hams-other-meats/coppa

I would dry it to minimum of 35% weight loss. 40% is real good if you have the patience. Time will depend on conditions.

More info and input Here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=7759

Dang. I have to get this stuff spread out a bit so I don't have to wait so long to try something. guess I wait some more!

it will take a while. Keep making stuff. It will get to a point where you will have plenty in the refrigerator.