OTOH, I'm still concerned over the hunter's sausage. It's clearly fermenting, but I've no idea if the bloom is the kind we're looking for. As a precaution, I washed the links with a brine when we got in last night which may help. I'm still concerned over the temperature, and I'm starting to think that the quad chain may not have been the best way to go for a dried sausage. It's early yet, but it seems like the drying on the free-hanging links is more even than that of the quads.
It's been a week. I'm really not sure how I'm going to manage to not go crazy about the slow development over a couple of months.
ETA: I think my brining may have completely dried the casings, which is really quite sub-optimal.