They're ready! And a lot sooner than I expected it to be. Originally, I thought it'd take 6-10 weeks but in less than 3 weeks the salami had lost over 30% of their weight through moisture loss - meaning they're ready for nomming on.
There are a couple of things I'd do differently next time. The amount of pepper mixed in is a little too much for me and needs reducing. And, the back fat is too coarse so next time I'll either put it throught the mincer or chop by hand into smaller pieces.
But, overall, I'm very happy with the final result.