Salami with oily surface

[Jim]

Just cracked open a new batch of pepperoni that we made using backfat and fairly lean pork shoulder and the surface is nice and dry. We fermented for the full 72 hours @75F and the taste is nice and tangy. The tangiest we have made so far.
One more factor that I thought of is the temperature of the meat just before stuffing, this time it was very cold. I will post some pics later.