Hello! First post here. I have been curing my own salami and I have a few questions. My first cure seemed like it was going well, I checked the ph and it looked like it fermented well and it was starting to harden for the first few weeks, but then it softened up and it’s been sitting there soft for like 4 months. Is there any saving it? Should I move it to a new spot or should I toss it? Thanks!!