Getting this mixed so hopefully it will be done by 9/24
First the Fireball.
Mixing the bactoferm, set this aside added last.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs.jpg)
Add a pinch of dextrose so the bacto can get happy.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs1.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs2.jpg)
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.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs5.jpg)
All the dry with cure #2 ready for the meat.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs3.jpg)
Meat ready for the items.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs6.jpg)
Add dry in layers, mix and add more. All mixed by hand. Add the garlic
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs7.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs4.jpg)
After the dry has been mixed in add the vermouth.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs8.jpg)
Vermouth and bacto added and mixed. Ready for Fireballs.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs9.jpg)
1lb 3oz FFB
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs10.jpg)
I was going to use Umai but i went another way.
Caul fat.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs11.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs12.jpg)
I had to imrovise and make a small ferment box as my other is being use.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs13.jpg)
These FB will get cold smoke.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs16.jpg)
I made some Florida Fire Stick also
![Cheesy :D](https://letstalkbbq.com/Smileys/akyhne/cheesy.gif)
Used Umai salumi bags.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs14.jpg)
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/ffbs15.jpg)
Now the 'Njuda
Dry and bacto ready.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/snj.jpg)
All mixed, Major PITA
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/snj1.jpg)
In stuffer. Very sticky because of all the fat from the belly.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/snj2.jpg)
Next time im using beef middles, these hog middles are a pain.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/snj3.jpg)
Hang for a couple days then cold smoke.
![](http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/snj4.jpg)