We need a photo Ross. I suspect that what you have is the normal growth of a very much later-occurring organism with the highly-technical, scientific, name of... "yeast". Shucks ol` pard, they are just part of the process and as they are anaerobic, they may live just below the surface as well as upon the surface, assisting in fermentation by lowering acidity, thus improving flavor in "dry-cured" salami. They are less sensitive to salt than other microorganisms and must have high humidity to survive. It`s interesting to note that debaromyces hansenii and candida formata are highly salt tolerant and both consume lactic and acetic acids and decompose peroxides, thus augmenting and complementing flavors.My sausages are developing scabs on the pin holes made to deflate air pockets in the sausage.
It is interesting to note that debaromyces hansenii also produces the very distinct odor of DaveZac`s ammonia. This particular yeast is often added intentionally, not only for the positive characteristics stated, but because it is also proteolytic (breaks down proteins) and lipolytic (breaks down fats), enhancing flavor even further. How about a photo pal?
OK, fermentation dudes!... can you name another microorganism that produces ammonia as well? After the crap I went through a couple of years ago on (ahem, ahem...) another site... I feel qualified to ask. First with the answer gets a free season pass for swimming in the Great Salt Lake!