Does anyone have any advice. I currently have two large sausages: 1) a wild boar sausage and 2) saucission sec.  The wild boar started at 3053 grams and is now 2327 grams, a loss of about 26% in about 5 weeks, the saucission sec started at 2640 grams and is now 1863 grams, a loss of about 30% in 5 weeks.  Both are in large synthetic casings, 5 inch and 6 inch respectively.  However, they both feel still very squishy.  The conditions in the chamber  for the first 3.5 weeks were about 55 degrees and 80% RH.  The last 1.5 weeks it has been about 55 degrees and 70-75% humidity.  I wanted to start out high and gradually ramp it down. Maybe I went too slow.  It does not appear that the outside is starting to dry out faster than the rest.  What should I do?  Cut one open, wait, what is the max weight loss one has experienced in a product and it still been good.