This salami was made using textile casing seasoned with peppers. Textile casing is a very easy way to apply a seasoned outer layer, or crust. In this case, textile casing was used with a crust of white and black pepper. The production process is similar to traditional salami, the only difference is the type of casing, or casing, used, which in this case is a special casing for this purpose.
Ingredients
800g of pork;
200g of pork fat;
50ml dry red wine;
18g of salt;
5g allspice;
4g garlic powder;
3g of type 2 curing salt;
3g of antioxidant with erythorbate;
3g of natural rosemary extract powder;
2g of nutmeg;
2g of ground black pepper.
textile casing with pepper crust
How to prepare salami with pepper crust
We used pork loin, but you can use any part of the pig, maintaining the proportion of 20% of fat and 80% of meat;
Cut the meat and fat into cubes to grind or, if you don't want to use a meat grinder, chop with a knife into very small pieces;
Mix all the ingredients well until it has a sticky, sticky consistency;
Embed in the textile wrapper with the pepper coating;
Hang in a cold (12ºC), humid (70% to 80%) and ventilated environment;
Leave it hanging until the salami loses 40% of its initial weight.
English 
Português do Brasil
Eduardo good afternoon
I would like to buy the Textile Casing to spice up the salami externally.
but I see it is out of stock.
I wonder if, in the absence of this, I can use collagen casing for 45/50mm salami?
And, if I use collagen casing, at what stage and how do I add the gelatin and peppers?
Thank you in advance for your guidance.
Hi, Luiz. We have already ordered a replacement for this textile casing with peppers, and it should arrive in a week. If you make the salami normally, without the casing, you can add it later using the same method I used in this recipe: https://charcutaria.org/receitas/salame-cotto-com-crosta/
From what I understand, Textile Tripe is already seasoned internally with Black and White Pepper? Is that correct?
Yes, that's right, that's correct.
Great recipes and very well explained. Thank you for passing on your knowledge to us. Hugs.