Man, temperature control is everything in curing. That butcher was onto something with a drier spot. Fat sets up way better when it's cool, really seals in the flavor. I've had batches go wrong from just a small temp shift. Picking up tips from old-school guys like that is how you learn the real craft. Those little adjustments make all the difference in the end.

Honestly that's just how people are with their hobbies, we all fixate on tiny details.