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SherriSounds like your pepperoni turned out great! 🙂
We ferment the full 72 hours every time. And the temperature is below 75, but I believe closer to the 75 the past few salami.
As for the temp of the meat before stuffing, right or wrong, we fully freeze the meat days in advance. On the day that we make the salami, we lay out the chunks on trays roughly 45 minutes before doing through the grinder. They are very cold and to a certain degree still frozen when they go through. We do the rest of the prep, i.e. adding cure, spices, and bactotherm and we stuff the casings immediately thereafter. Do you see issues with this system?