As far as salami goes, this one is pretty easy. It uses standard hog casings instead of beef casings, which can be tough to find. The wider beef casings are more challenging to cure, too. These thinner salami can cure in as little as 2 weeks, although a month is better. The flavorings here make a powerfully spiced salami. After just 4 hours of cold smoke, they get a nice red color.