No, I had too many wheels in motion early on. My focus was on keeping things cold and keeping my ducks in a row working through the basic processes. I finally bought a cold smoke generator (hexagonal tube style) last week and put 4 hours smoke on my slow cured Pepperoni as well as a Coppa that was just finishing week two in the fridge. I was worried I wouldn't like too much smoke on them so I opted for just four hours early on. I'll add more time in the smoke in the future depending on my initial results. I have guarded expectations for my first few ferments. If I get to the point that I can produce Salami like yours, I'll be 100% satisfied. My fingers are crossed.Thanks M&M! Is your Cacciatorini cold smoked?