Tropics's success inspired me to try this on my own. I bought the 50mm bags, and followed the recipe provided by Umai. No spices were included, and it called for things people might not normally have, like dextrose and bactoferm T-SPX. I had the dextrose, but had to order the bactoferm. Roughly 11 lbs of pork butt (2 butts) yesterday, ground coarse. I separated out about 25% of the butt and just diced fine, to get a more rustic texture. Also cut off the copa muscle of each to make capicola a little later. Unfortunately, the copa doesn't fit into the 50mm bags, so I have to order more. This made 10 chubs about 10"-12" long. I only had one zip tie come loose, so I guess that's a pretty good failure rate. These went into an empty wine cooler that I've modified with a heating pad made for pet reptiles, connected to an analog PID. It has been a steady 75° since last night. As you can see, the humidity was 52% when I put them in. Tonight when I got home, it was at 90% humidity on it's own without any water pan. I had to let it air out just a bit. It's already starting to turn color. I'll get another pic on Wednesday night.