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Gosh then I really don’t have any other ideas as I never ran into fermented sausage that was as oily as you describe.
Do you have any idea of how hot it got when you fermented it?
On another note the fat cap on the (boston) butts is a fairly soft fat…I usually trim it off in a slab with some of the meat and make bacon or reserve for another use. 20% back fat added to class 1 (lean) pork will really help to improve the texture/mouthfeel of your salamis.