Thanks for all the replies, everybody.

Looks like I need to cut some vents, then.

Back to the Boerwurst. . .

Hi Newby here, in rural Victoria (Oz, not Canada). I'm a few sausages along the way, having made, with degrees of success from excellent to throwing out: bacon, fresh sausage, lomo, capocollo, landjaeger, chorizo, saucisson sec & kielbasa. I have a curing chamber from a converted upright frost free ...