First Salami Questions

how thick were your sticks? they look like a pretty decent circumference.  i make smaller sticks usualy, even some 1 1/2 in. by 12 in.. so thickness has a lot to do with how long it takes with low temps. i know it can get frustrating, but you can pick up your temps by 10 degrees at the start and i usualy pull mine at 155 internal then give them a cold bath.  your sticks look quite large so that's probably why they took longer than you thought. maby cut down on the size of the fibrous casings. i dont see nothing wrong with your plan you had, except the size of your sticks [requiring more time]. i finish mine off at 225 myself. Reinhard