Hey all! Here's a quicky for y'all. I made 5 lbs of Spanish chorizo about 4 weeks ago. It has been air curing in my closet without any attempt to regulate the temperature and humidity. The sausage does have curing salt #2 (1tbs) in it and a considerable amount of red wine for acidity. Here's the question... the sausages have started (around week 3) releasing a yellowish / orange oil from them, is this normal? Also, They have started giving off a vinegar type smell. Is this normal as well? Lastly, would anyone try them knowing how cured them? I'm not offering just wanting some expert advise on whether I should indeed try them after I test the Ph in a week or so.