This time of the year the temp and humidity is just right for doing dry-cured meats. This year it is Landjager Salami. About 8lbs, following an internet recipe. I was treated to some Deli made Landjager last year and was it ever good!!! Will see how well I do. This is my 3rd year making dry-cured (various) Salami, Capicola, Pepperoni, etc. Once you do this there is no way I will ever buy Salami from a Grocery Store. Even my lesser successes are better then I can buy. A good 4 hours of grinding, mixing, and stuffing this is my results so far. The big ones I will flatten (for a few days) as is customarily done with this type of Salami, and then the links and the Chubs, I will let ferment and then hang for the 30+ days til they lose about 30% of their weight. .