I recently did a mole rubbed lonzino (got the idea from Grant at Blackhoof) with some of the suckling loins left over from our pigs. The spice rub was an adaptation of a rub we did at Beacon (when I was in New York) with a couple of spices (that I wanted to throw in), plus cure 2, salt, etc. I had never made a lonzino, but it was pretty easy. They dried up SUPER quick. They were at about 58% water loss after about 2 weeks or so, maybe. Needless to say they turned out good. There is just the hint of cocoa (I would have liked there to maybe be some heat), a nice saltiness, and a nice gamey pork finish. I was thinking it would make a good amuse with pickled corn and candied pumpkin seed powder. I'll have to try it out, maybe throw the idea at Chef. I also weighed one of my Lamb Salami today and it is right about 33% weight loss, but still feels a little soft (gonna check it in another 5 to 7 days) so I put it back into the chamber. Right now i'm hanging right around 60' with an RH of 80 - 84% (which i'm having trouble controlling due to the small size of my chamber), but all in all everything seems to be moving right along with no major problems (got a nice mold growing).