Thanks so much! I'm so glad this forum exists!

The humidity was at 94%

So the salamis sat at 72 degrees for five days at 94% humidity. I'm afraid I could make someone sick but if sourness is my only issue, I'm fine with that!
I'd hate to throw away two batches of sausage but would hate getting other people terribly ill even more.

I made salami milano and chorizo last week. They were supposed to ferment for 72 hours at 60 degrees. I completely forgot to hang them in the drying chamber at 72 hours and didnt realize I forgot until today! So instead of fermenting for 72 hours at 60 degrees, they fermented for 160 hours at almost...