I'm trying really hard to resist excessive use of the expression 'my sausage' in this post, but, you should see it! We're about a week into a run that went the best so far, despite a few complications. I really liked using the beef middles for stuffing, it was nice to work with a casing not so susceptible to tangling and generally irritating performance. The big problem in this run resulted from being too conscientious of air pockets in the meat. This will kill the cured sausage final product. That concern manifested in overly stuffed sausage in which the casings kept bursting. So much so, that I could not hang them without tearing the casing. So I ended up laying them on their side atop stackable cooling racks. They are sitting in a cooler with a slush of salt and water in the bottom and covered - about 85% relative humidity and low 60s in there now. I sprayed them with the mold suspension and voilá. Luxuriate in that creamy white fuzziness! Keep you posted of further developments. About 3 weeks to go.