Getting this mixed so hopefully it will be done by 9/24
First the Fireball.
Mixing the bactoferm, set this aside added last.
Add a pinch of dextrose so the bacto can get happy.
I didnt add any dextrose to this mix, the bacto will work off the sugars in the vermouth.
Sweet vermouth, set this aside. Added before the bacto.
All the dry with cure #2 ready for the meat.
Meat ready for the items.
Add dry in layers, mix and add more. All mixed by hand. Add the garlic
After the dry has been mixed in add the vermouth.
Vermouth and bacto added and mixed. Ready for Fireballs.
1lb 3oz FFB
I was going to use Umai but i went another way.
Caul fat.
I had to imrovise and make a small ferment box as my other is being use.
These FB will get cold smoke.
I made some Florida Fire Stick also
Used Umai salumi bags.
Now the 'Njuda
Dry and bacto ready.
All mixed, Major PITA
In stuffer. Very sticky because of all the fat from the belly.
Next time im using beef middles, these hog middles are a pain.
Hang for a couple days then cold smoke.
