Homemade Sausage Making

We, the neighbour and I, made salami after using the chamber for dry ageing beef. Mine is Hungarian, his is Italian. I have made salami before, which was very successful, even though did not have the chamber then.
I smoked mine, his is not. After the first week, the Italian is exuding what feels like fat, throughout its whole length, and this has continued. Mine is as per normal. I don't have a problem with this, we remove it with a mix of vinegar and water. Has anyone had a similar experience ? I think it is probably the result of the red wine his recipe called for.
Thanks for any input,

Gus

Gus-

It would be helpful to add more information like recipe used, procedures used etc. . The more the better and pictures are also very helpful.

Thanks BobK,
I will get to info re the recipe used, and other items you mentioned,
Thanks,
Gus

Turns out, the problem slowly resolved itself. It seems the neighbour overdosed the red wine. That considerably increased the drying time by bringing with it, not fat, but a yeasty film. That is now gone, the salami has resumed its drying, now white mould growing, in week 10.