I'm making cold-smoked and air-dried Hungarian sausage (Gyulai), in hog casings. Everything seems to be working fine. After smoking, it's now been hanging to dry and ferment for 12 days. First at 75% relative humidity (20 C/68 C), then gradually decreasing the humidity, and now at ca 50% (it's hanging in my bathroom
). It's not completely dry yet.Now to the question: Today I noticed that the sausage is 'sweating', with some fatty liquid dripping. Is this normal? Anything to worry about?
Thanks in advance.