Georgia Fireball Salami

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• Dec 9, 2014

• #1

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)

gfbmix.jpg

• BGKYSmoker
• Dec 9, 2014

Dry mixed together.

gfbmixedup.jpg

• BGKYSmoker
• Dec 9, 2014

My wife is doing my mixing as i am just getting over bronchitis and pneumonia.

gfb.jpg

• BGKYSmoker
• Dec 9, 2014

Mixing in the dry.

gfb1.jpg

• BGKYSmoker
• Dec 9, 2014

Garlic added.

gfb2.jpg

• BGKYSmoker
• Dec 9, 2014

Vermouth and rest of the dry.

gfb3.jpg

• BGKYSmoker
• Dec 9, 2014

Add the bactoferm last, mix in well.

gfb4.jpg

• BGKYSmoker
• Dec 9, 2014

All mixed and formed into 2 balls.

gfb5.jpg

• BGKYSmoker
• Dec 9, 2014

Clear wrap for 48 hours fermenting time.

gfb6.jpg

• BGKYSmoker
• Dec 9, 2014

gfb7.jpg

• BGKYSmoker
• Dec 9, 2014

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.

ugfb.jpg

• BGKYSmoker
• Dec 9, 2014

ugfb1.jpg

• BGKYSmoker
• Dec 9, 2014

 

pc farmer

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• Dec 9, 2014

• #2

Watching.

 

JckDanls 07

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• Dec 9, 2014

• #3

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

:110:

 

BGKYSmoker

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Rineyville, KY

• Dec 18, 2014

• #4

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

gfb88.jpg

• BGKYSmoker
• Dec 18, 2014

 

crazymoon

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• Dec 19, 2014

• #5

Nepas, Looks good !

 

mickey jay

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• Dec 25, 2014

• #6

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

 

bamafan

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• Dec 25, 2014

• #7

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

 

BGKYSmoker

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• Dec 26, 2014

• #8

Fireball is getting closer.

Todays weight.

FB 1 1lb 1 3/8oz

FB 2 1lb 3/4oz

fball75.jpg

• BGKYSmoker
• Dec 26, 2014

 

BGKYSmoker

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Rineyville, KY

• Jan 25, 2015

• #9

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.

umfbd.jpg

• BGKYSmoker
• Jan 25, 2015

umfbd1.jpg

• BGKYSmoker
• Jan 25, 2015

Looking good.

umfbd2.jpg

• BGKYSmoker
• Jan 25, 2015

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?

umfbd3.jpg

• BGKYSmoker
• Jan 25, 2015

Shut the front door even....LOL

umfbd4.jpg

• BGKYSmoker
• Jan 25, 2015

 

gary s

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• Jan 25, 2015

• #10

Nice  looks great

Gary

 

BGKYSmoker

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• Jan 30, 2015

• #11

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.

smokeGFB.jpg

• BGKYSmoker
• Jan 30, 2015

 

daveomak

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• Jan 30, 2015

• #12

Trading stock ????   great idea......

 

bama bbq

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• Jan 30, 2015

• #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.

 

lips

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• Jan 30, 2015

• #14

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

 

BGKYSmoker

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• Jan 30, 2015

• #15

Bama BBQ said:

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.

Click to expand...

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.

 

disco

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• Jan 31, 2015

• #16

Terrific looking sausage. Sorry to hear about your illness.

Disco