This is of my own creation. Uses cure #2 and T-SPX culture. The fire comes from red pepper flake, cayenne and white pepper. Getting ready for mixing. Culture has been mixed and set aside (bottom right) Dry mixed together. My wife is doing my mixing as i am just getting over bronchitis and pneumonia. Mixing in the dry. Garlic added. Vermouth and rest of the dry. Add the bactoferm last, mix in well. All mixed and formed into 2 balls. Clear wrap for 48 hours fermenting time. 48 Hours later these went into UMAi charcuterie bags. Looking to be done in 7-10 weeks. Dated and GW taken. Will weigh in a week.