Georgia Fireball Salami

Discussion in 'Sausage' started by nepas, Dec 9, 2014.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.


     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching.
     
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    first time for this recipe ?? don't forget your taste tester (me) when it's time.. I'll PM ya the address ...

    :110:
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The fireball is loosing green weight and coming along great. Really starting to firm up.

     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nepas, Looks good !
     
  6. mickey jay

    mickey jay Meat Mopper

    Update? Is this going to come out like a salami loaf?
     
  7. bamafan

    bamafan Smoking Fanatic OTBS Member

    Can't wait to see the results on this Rick. Hope to see you at the gathering!
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Fireball is getting closer.

    Todays weight.

    FB 1 1lb 1 3/8oz

    FB 2 1lb 3/4oz

     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Sorry not been around much, still was dealing with the stomach bug.

    Decided to cut one of the GFB from the UMAi bags this morning. FFB #1 weight was 13 oz.



    Looking good.


    As usual i'm not disappointed with the UMAi results. Taste is great with a little hot bite at the back of my mouth. I'm thinking some cold apple smoke to the slices?

    Shut the front door even....LOL

     
  10. Nice  looks great

    Gary
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Did a cold smoke with apple yesterday on the sliced GFB. Got the slices sealed and going with me tomorrow to my fav cigar shop.

     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Trading stock ????   great idea......
     
  13. Glad to have you back from the stomach bugs. I had it also and my boss is down with it now.

    Would you mind sharing this recipe? It looks interesting.
     
  14. lips

    lips Fire Starter

    This is a must do for my to-do-list!
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Howdy

    Yup them bugs was nasty

    Anyways

    The recipe is a Len Poli one so i wont post it, However if you search his recipe archives you looking for Salami Ginger. I added red pepper flake and cayenne for the heat.
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific looking sausage. Sorry to hear about your illness.

    Disco
     

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