I have some spanish chorizo going in the fridge and it seem that some of the chorizo is losing water weight faster than others. Is this to be expected? I also have one that the umai bag has not released from the meat and it feels soft... should I throw it out or just let it keep going as long as it takes. I will post some pictures later when I get home, but just looking for input. I hung them in double sausages with twist ties at the ends, but I think next time I will do each one individually, as it doesn't make for an accurate weight reading if the two that are connected are losing weight at different rates.
