A week before Christmas, I made my daughter some summer sausage, packaging it in the brown collagen tubes. She put it in the bottom of the fridge and forgot about it until yesterday. The meat had shrunk to a bit more than half the original size. When we sliced it, I swear it tasted like pretty good hard salami. Now I've read salami recipes and understand the aspect of using the right cure, the fermenting agent and the aging in a controlled environment for several weeks until the moisture content has reduced by a certain percentage. I did add powdered buttermilk to the mix, so I know there had to have been some lactic acid action. My question is, do we have just a semi dried out summer sausage, or is this another possible way of making Salami? It has the characteristics of a hard salami. I thought perhaps the constant opening and closing of the fridge had done something that doesn't usually happen in aging. Or maybe I'm just full of wishful thinking. Any comments?