I hang dry for 6 weeks, cure for another 4-6 weeks at 70% humidity with 65-70 F temperature. This batch I flavored with vanilla, whiskey, maple syrup then steamed for 2 hours at 195 F. Packed tight in a jar for a week at 100 F. Air dried and just ran through the pasta machine. It’s a process but worth the effort for a smooth pipe smoke.