or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Georgia Fireball Salami
New Posts  All Forums:Forum Nav:

Georgia Fireball Salami

post #1 of 16
Thread Starter 

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.

 

post #2 of 16
Watching.
post #3 of 16
first time for this recipe ?? don't forget your taste tester (me) when it's time.. I'll PM ya the address ...

110.gif
post #4 of 16
Thread Starter 

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

 

post #5 of 16

Nepas, Looks good !

post #6 of 16
Update? Is this going to come out like a salami loaf?
post #7 of 16

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

post #8 of 16
Thread Starter 

Fireball is getting closer.

 

Todays weight.

 

FB 1 1lb 1 3/8oz

FB 2 1lb 3/4oz

 

 

post #9 of 16
Thread Starter 

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

post #10 of 16

Nice  looks great

 

Gary

post #11 of 16
Thread Starter 

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.

 

post #12 of 16

Trading stock ????   great idea......

post #13 of 16
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.
post #14 of 16

This is a must do for my to-do-list!

post #15 of 16
Thread Starter 
Quote:
Originally Posted by Bama BBQ View Post

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.


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.

post #16 of 16

Terrific looking sausage. Sorry to hear about your illness.

 

Disco

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Georgia Fireball Salami