Not so good on my first try! I used 8lbs venison and 2lb pork loin. Everything was good for the prep. Cured overnight. Followed smoking directions and it took 36 HOURS to reach temp of 160F. Smoker is electric, salamis were 1 lb each, plenty of room in the electric smoker and all temps were verified. I did not use phosphate. Product is dry and over done. What went wrong?