you make a post about how you made MOINK balls, showing photographic proof that you used the proper ingredients and followed protocols. Then you ask IMBAS in the thread to consider you for MOINK certification. You must use pre-made all beef meatballs, standard fillers accepted as long as the standard fillers are not another meat. No stuffing or other enhancements. You wrap in bacon, rub with rub, smoke in smoker, glaze with sauce if desired. Take photos, this is one of those things that required photos.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."