We, the neighbour and I, made salami after using the chamber for dry ageing beef. Mine is Hungarian, his is Italian. I have made salami before, which was very successful, even though did not have the chamber then.
I smoked mine, his is not. After the first week, the Italian is exuding what feels...
Turns out, the problem slowly resolved itself. It seems the neighbour overdosed the red wine. That considerably increased the drying time by bringing with it, not fat, but a yeasty film. That is now gone, the salami has resumed its drying, now white mould growing, in week 10.