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Got my mix ready for the Georgia Fireball.
From top left to right.
Nfpdm, minced garlic, white pepper, ginger,
Salt (non iodized) cure 2, red pepper flake, course ground black pepper.
Sweet vermouth, T-SPX
All the dry mixed together.
My wife is doing the mixing for me as i have been not feeling well.
Watch out, there is a new sausage maker in town.
Adding the dry. Layer then mix layer then mix.
Last of the dry and the vermouth.
Add the t-spx in last, mix well.
Now make 1 1/4lb balls. Place on clear wrap for fermenting for 42 hours before the UMAi bag.
Ready for fermentation. Put these on racks.