I have a question regarding cure #2. First off, I’m a total newbie at making sausage and salami. While making my first batch of salami ever, a Genoa salami, I used 32-38mm hog casing. Which I’ve since realized was too small. This caused my salami to lose 35% of its weight in only two weeks. Now, my understanding of cure #2 is that you shouldn’t consume your salami before the 30 day mark. Can I take this salami, peel the casing, vacuum seal it, and let it equalize for two to three more weeks, bypassing that 30 day safety threshold for the cure #2? Please advise.