OK, back at it. Today was a long tiring day. Started about 10am this morning and it is 5:30pm now. Just finishing cleanup.
From left to right, Pepperoni, Summer Sausage (4 chubs), and Genoa Salami (3 chubs).
Summer Sausage is easiest. Just 24 hours in the curing chamber. Tomorrow afternoon it will go into the smoker and cook until IT reaches 140f.
Pepperoni about a week or so, and the salami anywhere from 4 weeks to 8 weeks.