AKA: Hot Florida sticks
Where: BBQ On The River. Paducah, KY
When: Sept 22-24
Be there or be square
UMAi Finocchiona.
Think i'm going to call these florida firesticks because i added crushed red pepper. I normally don't weigh the salami but this time i will for the noobies. You will see the bacotferm 1/4 tsp mixed into 1/4 cup cold distilled water, stir this up and add last. While weighing them i could already start to smell them fermenting. Hang at 78* for 72 hours.
If i can get great results with UMAi in and RV, anyone can anywhere.
Do whats best for you, you don't have to follow how i do this to get great results with UMAi.
Using the UMAi salt/cure mix also.
TSPX 1/4 tsp mixed with 1/4 cup cold distilled water, set this aside and i add last
I mix the dry together in a zip lock.
I then put in a clean shaker jar.
Right size tube for the bags, this way you don't get air pockets.
First application of the dry. Mix this very good between applications.
All dry mixed, bactoferm added and mixed again.
Now to stuff the bags.
All stuffed. My new 7lb vertical stuffer leaves very little meat at the bottom of the canister, whats left in the tube i use an oak wooden dowel to push out into the bag or casings.
Like i said above, i normally don't weigh but this i will for the new UMAi users. Weighed in grams and will check in a couple days. While weighing them i could already smell the fermentation.
Hanging to ferment.
