M montanaWineGuy Senior Member Joined Mar 31, 2015 Messages 620 Reaction score 355 May 28, 2017 #1 Started on April 22nd, the first chubs are now becoming finished. My best yet. I've still 4 chubs hanging so it's complete success remains to be seen. So far so good. Salami has no case hardening, very firm and is uniform, meat is spicy and moist.