How to Pepper Crust your Sausage/Salami

Welcome back to the 2 Guys & A Cooler channel. Today we are talking "Pepper Crusted Sausage". This is a question I get a lot and I figured I'd make a video explaining the process of how to get a pepper crust on your salami or sausage. At first I tried creating a "Meat Glue" but every time I would slice my sausage the pepper would fall off. I ran across these casing a few months back and after using them for some time now I absolutely love what they can do for my sausage game.. Pepper Lined Casing (The Sausage Maker): https://www.sausagemaker.com/Pepper-S... These casing are super easy to use. The pepper is released when the casing reaches 130F or above. This is great for fresh sausages or semi dried sausages as they both require cooking. After your sausage cooks all you do is pull the draw-string to reveal your pepper crusted sausage!! The only exception is Salami. I found that when making Salami the fermenting period and the long dry time releases the pepper crust from the casing automatically so there is no need to heat your salami up prior to opening it.. This casing is a great way to elevate your sausage/salami. If you have any questions please leave them in the comment section below. If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon:   / 2guysandacooler   Knives that we recommend Kotai Chef Knife: https://kotaikitchen.com/?ref=2guys For 15% off your order use the discount code: 2guys We get all of our sausage making supplies from the sausage maker You can visit their website here: https://www.sausagemaker.com/?Click=1... The largest selection of the best quality casings for sausages/salami: https://www.sausagemaker.com/natural-... We get all of our cheesemaking supplies from The New England Cheesemaking Company. You can visit their website here: http://cheesemaking.com?aff=67 Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler (These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance) Apera pH Meter w/meat probe (Bluetooth): https://amzn.to/2A04Gll InkBird Controllers temp & Humidity: https://amzn.to/2O3BmM7 Sausage Pricker: https://amzn.to/2Ji2zha Dehumidifier EvaDry 1100: https://amzn.to/2TDvChj Dehumidifier Eva Dry 2200: https://amzn.to/2wwKjqs Hygrometer for chamber: https://amzn.to/3enDCwt Cool Mist Humidifier: https://amzn.to/380rWOW Meat Grinder We use the #22 https://amzn.to/2MGd1QD Small Sausage Stuffer 5# https://amzn.to/2wy5nN9 Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24 Wusthof Boning Knife: https://amzn.to/2Nvns9b Iwatani Professional Chef Torch: https://amzn.to/32q5sDz Ink Bird Sous Vide: https://amzn.to/3kZ5rMZ Bella's Cold Smoke Generator: https://amzn.to/3kSqkJJ Accurate Thermometers Thermapen Mk4 - http://www.thermoworks.com/Thermapen-... DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2G... Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?t... Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big... Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric