How to stop dried sausage getting too dry?

Sounds like the humidity is too low wherever you are drying them. Try misting with water every day for the first week. Hope this helps

Finally succeeded in making good saucisson, landjagaer and now chorizo, thanks to your advice.
One question: how to stop them drying out too much? Mine just keep on losing moisture after the 'done' stage has been reached (30 - 40% loss) - even in humid conditions. They end up as bullets!
Wrap? Freeze? Fridge? Seems to negate the who;e point of preservation without modern technology ...

Any help gratefully received, thanks.
jpc