More Salami, even though I still have plenty from last falls 80lbs batch. I’m eating it steadily, but 80lbs (~50lbs after dry-cured) is a lot of Salami. Got to keep the skills up, so a different recipe and some different casings this time. It gives me something fun to do, as I check on the progress of my creation daily. Here is about 12lbs in the shower stall (for a few days to jump start the starter culture), and if the temp and humidity holds these will be ready by Memorial Day. One thing to mention, the Cabelas Carnivore 3/4HP Meat Grinder reduces the labor significantly. It is worth every penny.