u/GTO1138

So, I’ve made prosciutto before with a friend. This year I’m on my own, it didn’t start off as smooth as I had planned. I ordered one ham for got it home.
It was a lot smaller than what I’ve ever used before. I followed the usual method and so far so good. It’s been hanging a little over three months. Usually, we would take it down sometime in June. Now this prosciutto is small and I’m noticing it’s getting pretty hard. I’m worried it’s to dried out now…. Would you take it down early based on size. I know people hang this for over a year sometimes, I’ve never done more that 5-6 months but they are significantly larger pieces of meat.