spuddy's salami question

[grindall]

This is for the Salami Eperts to answer if they would. I have made 4.5lbs of spuddy's salami using tender quick. I used a 2.2% salt content which gives me approximately 110 ppm nitrite/nitrate levels to start. Also i am maturing them in a wine cooler. The humitdity has been about 75 % with the door ajar and the temp about 55 deg f. These little devils are stuffed in 32-35 hog casings. I have experienced about 17-20% moisture loss in the last 3 days. My question is should the moisture drop slow down or will they rapidly loose moisture. I have a dish with salt and water to maintain 70%rh. I should mention that they have been fermented for 24hrs at 90 deg f. using ls25. I also would like to now how the ecoli is desroyed if any were present in a salami