I always ferment my summer sausage, and then cold smoke for two hours the following day, before finishing with heat. The T-SPX would be a disaster. I use the FRM-52, which is a pretty fast acting culture. 80 degrees is a good temperature for that. If you don't have a humidifier, and heat source, use a sheet pun with a raised rack, and cover tightly with plastic wrap. Make sure to put some water in the bottom of the pan. Then put in your oven with only the oven light on. The light will bump the temperature up some. I have used the T-SPX for dry salami, and it turned out excellent. The advantage with that culture is that you could go from start to finish in the basement with a humidifier. You never quit learning. Often, I read the forum, and people are just using the Ruhlman book, which is excellent, but is more of a primer than an advanced book. I like to experiment some. There are really no safety issues as long as the PH drops to 5.3, or below, and you maintain good sanitation.