I made my first batch of saucisson sec last month. We have enjoyed the results very much. We got 5, roughly 10-12 inch sausages in hog casings from the recipe. They have been curing for about three weeks and have lost more than the 30% of their weight. I used a little less meat and a little more spice, but basically followed the recipe from the Charcuterie book. So they are a bit spicy, though to good effect (Rob basically ate a whole one by himself tonight!).