Advice Needed...

O.K. This Saucisson Sec is driving me nuts. According to Michael Ruhlman, this is supposed to be one of the easiest dry sausages to make. My first attempt was a total failure (see previous post). Thus far, my second attempt does not appear to be going well.

Yesterday it hit 18 days in the curing box. My hygrometer has held at a steady 55 degrees/68% rh throughout. I decided to pull one susage and weigh it. It had lost 34% of its weight. I thought that 40% was ideal, but that 34% would be sufficient, so I cut it open. It appears to be cured throughout and smells very good, but it is extremely soft and the interior is grainy. I opted not to taste it until I could get further input. I hung the two halves back in the curing box.

Here are my questions for anyone who cares to answer:

1. Did I jump the gun on this first one and should I have waited for 40%?
2. Can I continue to dry the one I cut and rasonable expect it to be edible?
3. Is the soft/grainy interior a sign that I didn't tie it tight enough?

Any input would be greatly appreciated here. I have had good luck with whole muscles and really want to make some fermented sausages, but I think I need to get this one right first.

David