One of the members of the Pizza Making forum had me over to his house to see his setup.
Had made made pepperoni beforehand so it was ready when we got there.
Man that was good. So plan on using same recipe.
Even had it on pizza for lunch. 
Hope you start a thread here if Bentley and Meredith don't mind.
I have never done pepperoni or dry cured salamis. Closed I ever got was I did some snack sticks with just cure 1 and put them in the garage fridge to dry and they turned out nice.
Pepperoni and Salami are the two things I want to get where I am happy with the outcome and I can repeat it.
Then I will branch out into other things to cure.
This unit I have on the way was primarily designed for dry aging meats such as steaks. They added humidification for doing Charcuterie.
Originally I will be experimenting with just small quantities just to test the unit.
I have some concerns about the humidification as it doesn't have any dehumidification.
Fortunately it is very low humidity here, so maybe it will be OK and not get the humidity too high.
If not, I will probably remove the humidification unit and replace it with equipment that does both.
I would be happy to start a thread.
I would think it would be OK with Bentley as we have pizza, bread, garden, dog threads etc.
It does involve some cold smoking which I would do in my CampChef Pellet Smoker.
Be warned - this will be my first time doing this so expect a lot of screw-ups. I know I do.