Dry curing a coppa or a salami is mostly waiting. The hard part is knowing when to stop, and the answer is not a date on the calendar. A cure is finished at a weight.
Weight loss is the measure
As the meat hangs it gives up water, and the percentage it has lost against its starting weight is how you judge progress. Most recipes for whole muscle cures and salami aim for somewhere around 30 to 40 percent loss, depending on the cut and the texture you want. Weigh it when it goes in, write that number down, and weigh it on a regular schedule after that.
Chamber conditions matter as much as time
Most recipes call for roughly 12 to 15 degrees and 70 to 80 percent humidity. Too dry and the outside hardens before the middle has given up its water, which traps moisture inside. Too damp and you invite the wrong kind of mould. Logging temperature and humidity next to the weights is what lets you work out why a batch went wrong.
Follow a tested recipe
Curing is food safety work. Use a tested recipe, the correct curing salt at the correct amount, and a controlled environment. A spreadsheet or an app can tell you what you measured. It cannot tell you the meat is safe.
Photos show what numbers do not
A photo at each weigh in builds a timeline of colour, mould and case hardening. When the next batch looks different, you have something to compare it against.
CharcuterieLog is an app that works out weight loss against the starting weight and plots it against your target, with temperature, humidity and photos on the same record and the whole batch exportable as a PDF. It is a record of what you logged, not a food safety authority.