Georgia Fireball Salami

This topic has 23 replies, 5 voices, and was last updated 10 years, 9 months ago by Sherri.

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December 4, 2014 at 3:28 am #2139

Rick
Member

Getting things together to make 2.5 lbs of Georgia fireball salami. Going to be using the UMAi Charcuterie bags. I will take pics of the process.

December 4, 2014 at 9:57 am #8721

Jim
Member

Looking forward to the show

December 6, 2014 at 10:33 am #8725

Paul
Member

Will be checking this out.

December 6, 2014 at 9:08 pm #8729

Rick
Member

Got my mix ready for the Georgia Fireball.

From top left to right.
Nfpdm, minced garlic, white pepper, ginger,

Middle

Salt (non iodized) cure 2, red pepper flake, course ground black pepper.

Bottom left

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.

Minced garlic.

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.

December 7, 2014 at 12:15 am #8732

Paul
Member

Looking good.

December 7, 2014 at 5:15 am #8733

Paul
Member

Do have a question though. How do you decide between the cultures? T-SPX F-RM-52 and such? See this one you chose T-SPX. I believe its a longer drying time right?

December 7, 2014 at 9:02 pm #8734

Rick
Member

Got the GFB in the UMAi bags, dated and green weight taken. Now the wait time.

Viper

Here is the temp controller i use for my fermenting lights.

December 7, 2014 at 9:04 pm #8735

Rick
Member

quote viper1025″ post=6175:

Do have a question though. How do you decide between the cultures? T-SPX F-RM-52 and such? See this one you chose T-SPX. I believe its a longer drying time right?

Yes T-SPX is slow. The balls will take about 7-10 weeks.

December 13, 2014 at 9:26 pm #8769

Rick
Member

Ok so i’m a day early.

GFB is loosing some GW and firming up.

December 27, 2014 at 2:56 am #8797

Rick
Member

Fireball is getting closer.

Todays weight.

FB 1 1lb 1 3/8oz

FB 2 1lb 3/4oz

January 9, 2015 at 12:44 am #8829

Rick
Member

As of today the weights are dropping.

GFB 1 is at 15 7/8oz

GFB 2 is at 15 1/8oz.

Getting close to done.

January 14, 2015 at 11:16 pm #8844

Rick
Member

Im at 4 weeks with the fireball.

Its getting close to open and taste time.

January 15, 2015 at 12:15 am #8847

Paul
Member

Your Killin me with this one Rick!
I am aware that waiting is suppose to make it all better. But i am so impatient I just don’t know if I can do these fermented dried meats.
I can taste it now. LOL!

January 15, 2015 at 6:32 pm #8850

Rick
Member

quote viper1025″ post=6331:

Your Killin me with this one Rick!
I am aware that waiting is suppose to make it all better. But i am so impatient I just don’t know if I can do these fermented dried meats.
I can taste it now. LOL!

Yup i know. But as you know it just one them things you just cant rush.

January 25, 2015 at 10:19 pm #8875

Rick
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
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