BGKYSmoker
Nepas OTBS #242
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Mixed up 5 lbs of UMAi Salumi blend today. Used the new Bactoferm Flora Italia LC. Mix this up with 1/4 cup cold distilled water, cover and fridge while you get your salumi mixed (add last) I added my UMAi mix, salt and cure 2 together. I wanted to used smoked sea salt but didnt have enough. Put in the biltong barrel for fermenting. I have a ceramic heater lamp but i need a ceramic or metal base for it so just using the 40w bulb. Looking at 3 days for fermenting. UMAi 50mm bags.
Add my cure 2 with the sea salt.
The new Bactoferm
1/2 tsp mixed into cold distilled water, mix well cover and fridge (add last into meat mix)
UMAi Salumi blend.
Mixed the salumi blend with the salt and cure 2.
Now stuff em up into UMAi 50mm bags.
In the biltong barrel for fermentation. Looking at 3 days.
Add my cure 2 with the sea salt.
The new Bactoferm
1/2 tsp mixed into cold distilled water, mix well cover and fridge (add last into meat mix)
UMAi Salumi blend.
Mixed the salumi blend with the salt and cure 2.
Now stuff em up into UMAi 50mm bags.
In the biltong barrel for fermentation. Looking at 3 days.