Well I thought it was about time to give an update on my  chamber.  It is pretty full right now.  We currently have the following:
1. Pot Belly Pig sausage, recipe from Ruhlman book for Soppresata, starting weight 3053g, used 5 inch synthetic casings.(pic. 13-15)
2. Hungarian sausage, recipe from Ruhlman book, used eye round roast instead of chuck and omitted milk powder and wine by accident, starting weight 3243g, used 5 inch synthetic casings.(pic 10-12)
3. Saucission Sec, recipe from Ruhlman book, starting weight 2640g, used 6 inch synthetic casings. (pic 7-9)
4. Tuscan Salami, recipe from Ruhlman book, hog casings (pic 1-4)
5. Bresaola, recipe from Ruhlman book, (pic 16-18)
6. Coppa, recipe Ruhlman book, 6 inch synthetic casing (pic. 5-6)

Notes..Conditions in Daly City and my garage are near pretty good right now and I have the fridge turned off.  Temps are running about 60 degrees and 75% RH. Normal mold developing on Tuscans and Sec but funky stuff starting on Bresaola after only three days in the chamber.  This happened with the last one too.  I wonder why?  I have been doing a lot of other cooking, mainly braising, it seems to go hand in hand with this weather and this time of year.