Here is an updated shot of the chamber. I have since rearranged it into rows, in which I can slide the older meats forward and hang the newer behind without much difficulty. So as it continues to fill up it will look a bit more organized. I do have a couple things I want to tackle here in the next week or so (N'duja, Boudin, and Summer Sausage), but we have the Epcot Chefs Gala, a couple of off premise catering events, and a big buyout coming up, so it will be tough to squeeze it all in. But for now, here is the chamber. The Pepperoni and Sopressata should be done soon, so some tasting notes to come.