Reestit mutton typically loses about 35% to 40% of its original weight during curing and drying, though the exact amount can vary with the cut, brine strength, and drying time.

What that means

  • A 1 kg piece may end up around 600–650 g when fully cured.
  • The meat is usually salted in brine for about 10–15 days, then hung to dry until it reaches the desired texture.
  • If it is still being dried for longer, the weight loss can go a bit beyond that range.

Practical rule

For home curing, a good target is to weigh the meat and stop drying when it has lost roughly one-third to two-fifths of its starting weight.

Example

If you start with 2 kg of reestit mutton, expect the finished weight to be around 1.2 to 1.3 kg.

Information gathered from public internet sources and portrayed here.