Saucisson and Chorizo

We haven’t succeeded with good saucisson (or other dried sausage) yet, so hoping for success this time! I have read lots and it seems likely that one potential problem has been humidity in the drying location and another is possibly the starter used. I am planning on spritzing these ones as they dry and I have put a starter from weschenfelder in them. It is hard to compete with the excellent dried sausage available here!

Saucisson
1.1 kg meat (approx 1/3 fat ground with 10mm plate)
Salami salt cure from Weschenfelder at 28g per kg of meat
0.25g or 1/8 tsp per kg Bactoferm T-SPX (also from Weschenfelder)
Salami seasoning from Weschenfelder at 15g per kg
Beef bungs (for thick saucisson shape)

Chorizo
1.1 kg meat (approx 1/3 fat ground with 10mm plate)
Salami salt cure from Weschenfelder at 28g per kg of meat
2tsp smoked hot paprika
0.25 or 1/8 tsp per kg (also from Weschenfelder)
Chorizo seasoning from Weschenfelder at 15g per kg
5g sugar (approx 1tsp)
Normal sausage casing from pig for thinner chorizo

Mix everything up and stuff in to casing (I did it with a funnel!). Hang somewhere at room temperature for 48 hours then somewhere cooler for about 3 weeks until they have lost 40% of their original weight.
I have weighed and labelled on in each batch as a sample one.
Spray with water occasionally to stop the outside drying too fast (if the outside dries too fast the middle doesn’t dry out properly)

Once they are dried to your satisfaction, eat some. Then sous vide (or put in ziploc bag) then freeze the rest.

In the end I didn't spritz them as the humidity upstairs where they dried seemed sufficient. They came out BRILLIANT. I have never made any before that come out like the real thing. I didn't make many as I wasn't convinced they would go well.