TOTAL FAILURE when making Dried Sausage

This will show you how you can make Dried Sausage and how you can fail when it is drying too fast. Ingridients : Pork lean 80% Pork Fat 20% Salt 2 % of total volume that's including Instacure 2 Black pepper - 0.01% Nutmeg - 0.01% Coriander or Cardamon (your choice) - 0.01% Garlic : dryed - 0.01% or fresh 0.05 % Vodka - 15-30 ML per Kilogram of product. You can use any other high proof liquid. Meat should not exceed 45 F ( 7C ) at any moment of production. Meat was with salt for 3-5 days. Grind it. Stuff casings. Dry till will lose about 35% of volume.