I've seen summer sausages and salamis with a nice black pepper crust on them. how does one do this/ i bought some pepper lined muslin casings online, but i was wondering if there is another way.
Its hard to coat the salami mix with pepper before you case it. However you can make the salami into a fatty like roll and roll it in black pepper. I did manage to get the skinny on how they line the muslin bags. They use food grade vegetable paste rubbed onto the inside of the bag and then shake black pepper into it. The pepper melds into the meat when smoking/cooking.
My concern with using the muslin casings, after ordering a few, is that is seems like the pepper will come off when I am stuffing it. It may be a while before I use them, but I will let you know how it comes out when I do.
The pepper wont come off unless you rub it off or wash it. When heat hits the veg paste it will melt and the pepper will meld into the meat. Very simple process really. I will show how its done when i do the bags again.
Cool. NePaS is going to fire up the old sewing machine again. I think that is one of the neatest things, sausage in a bag, what could be simpler.
May have to visit the Amish and try this sausage in a bag thing. I can sew but I don't want too. If the wife finds out I know how to run one of them things I'm in real trouble.