Salami not pulling away from bag

Three batches ago I did some salami and during refrigerator time the meat would pull away from the bag nicely and results were fantastic at 35% loss

Last batch and batch currently in fridge the meat is staying attached to casing and all wrinkly. Last batch had serious case hardening due to this. I followed same recipe all three batches that included fermenting in a cooler with no airflow at 72F and 90% humidity. Logs are sitting on metal grate in fridge with adequate space on all sides. I expect this batch to be ruined once weight loss has been achieved as well. Thoughts?