Salami with pepper crust

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.