Here's a couple of pictures of my salamis & chorizos three weeks into the drying process.
In this picture, there are two chorizos on the left and thre salamis on the right. The chorizos are a deeper colour - this is down to the heavier spicing I reckon.
The next picture just shows the mould beginning to form.
If you click on the thumbnails they will enlarge.
I've noticed that all the sausages have changed from a circular to oval cross section as they've dried. It happened with the last batch I made as well. If anyone has noticed something similar I'd be interested to hear. not that I'm too bothered what they look like, the proof of the pudding being in the eating and all that!!
Cheers