For the record, the chulent turned out pretty good. The salami was drier than I thought. I did cut it into small chunks. I think the key is to put in in late. Over the first few hours, it softened up and tasted wonderful. By the time I served it (10 hours later) it was barely distinguishable. That being said, I left the c/pot on high for way too long, and the whole chulent was a mush. Tasted great though.
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