Well, now, thanks, Tim! I exited the meat fermenting game after a few failed projects last year. I determined that my level of patience is just not there for that particular hobby. It was a fun learning experience, though, and I have major respect for folks who can turn out top quality products in the whole muscle and salami curing categories! (If anyone is keeping score, I had tried and failed at cheese the year before....)Just bumping this...one of the best threads ever, imho. Thank you, Rich!!