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Feel free to run your questions by the Facebook group UMAi® Salami, Charcuterie and Dry Aged Steak. There is for a crowd of experienced UMAi Dry® sausage makers there. They have created a really strong platform with the closed Facebook group.
Meanwhile I am wondering how large a plate you used and how you stuffed it. A cold grind sounds spot on, but was it a large plate and a gravity stuffer? If the particles were too small or mashed by using a KitchenAid-type auger stuffer, there would be insufficient air space for good fermentation and drying.
If the plate and stuffer were good, then the common practice (recommended on aforementioned FB group) is to vacuum seal the finished product for several days to allow the moisture to equalize throughout the sausage.