I made a quick 5lb batch of Salami recently. The recipe is from the book "Charcuterie" by Ruhlman & Polcyn. The only modifications I made was to eliminate the powdered milk and I used Bactoferm LHP. The salumi fermented in a 83* environment until I reached a PH of 4.7. These hung for a little over 3 weeks at 55* with 72-80 R/H. Coming out of the chamber. Sliced shot. This was absolutely delicious. The Chianti comes through nicely, as does the toasted and crushed fennel seed. Thanks for looking.