So it's like this. We've just made our first chorizo (been making ordinary bangers for a couple of years and we're moving on up) using bought starter culture and curing salt, all smelling good, hanging in our pantry which is a tile-lined hole at the back of the house. 83% humidity, normally between 14 and 15 degrees temp.
Been curing for a week and then we get this weather. Humidity goes up to 93-97%, temp's up to 17 degrees, and this morning the casing felt almost wet to the touch. Still smelling good, mould is just beginning to form, but I'm not comfortable with the change in humidity.
Is it OK to hang it outside in a shady area to air dry for a couple of days, till we stop already with the freaky weather, and should we bring it in overnight?