Georgia Fireball Salami

[Jim]

That looks like some mighty fine eatin’

[Rick]

quote Jim” post=6373:

That looks like some mighty fine eatin’

Thanks Jim

The UMAi bags worked really well on this project. I have one ball still in the UMAi and should be ready over the weekend. Still feels kinda squishy in the middle. My wife asked me if next time could i leave out some of the red pepper flake? Hey thats why its called fireball…LOL

[Rick]

Today i’m putting some apple cold smoke to the UMAi Fireball slices.

[Rick]

Got the fireball sealed this morning. Going with me tomorrow at a friends business for some snacking.

[Richard Pike]

Great looking Salami. Does it make any difference if you put the mixture directly into a UMAI bag, let it ferment, then put it into the fridge for drying instead of letting it ferment in plastic wrap first before the UMAi bags?
Thanks,
Ritchie

[Rick]

quote Ritchie” post=6715:

Great looking Salami. Does it make any difference if you put the mixture directly into a UMAI bag, let it ferment, then put it into the fridge for drying instead of letting it ferment in plastic wrap first before the UMAi bags?
Thanks,
Ritchie

I did the fermenting in the wrap as i knew the GFB would loose some green weight, i didnt want to loose UMAi bags during the fermenting time.

[Sherri]

Looks like a fun project.

For heat reference, would you mind sharing how much crushed hot peppers and cayenne did you add for 2.5 lb meat? I have been adding 2 teas crushed hots to half batches of the finocciona recipe.

Also, am I correct in guessing that nfpdm is non-fat powdered dry milk?

thx

[Rick]

quote edukimi” post=6719:

Looks like a fun project.

For heat reference, would you mind sharing how much crushed hot peppers and cayenne did you add for 2.5 lb meat? I have been adding 2 teas crushed hots to half batches of the finocciona recipe.

Also, am I correct in guessing that nfpdm is non-fat powdered dry milk?

thx

I just eyed it all except for the cure.

You are right on the nfpdm

[Sherri]

hate to keep bothering you in this, but hubby would likely divorce me if I ruin a batch of salami.

for my usual method of half batch being spicy, how awful would if be to add 2 teas of cayenne to my 2 teas of crushed hots. Will that be painful or is even more aggressive safe?

At easter, I bought a ghost pepper salami at a local specialty shop. It had a nice kick! 🙂

[Author]

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