Hi everyone, I'm scrodumb and I am a retail butcher and sausage maker in Toronto, Canada.
My culinary experience extends far beyond that but these days my specific interests are mostly meat and meat processing. Starting to get into charcuterie and expanding my sausage repertoire into fermented, cured, smoked and emulsified products. Will be making my first coppa and pancetta this coming week. Have some Cantonese style lap cheong drying too.
I'm happy to help with any meat related questions or troubleshooting, feel free to ask here or message me directly. Love bouncing ideas back and forth especially with other foodheads.
A couple weeks ago I ordered a half hog of Meishan pork for myself and made a bunch of sausages for my friends and family. The pic is my personal versions of Barese sausage (coiled) and Chipolatas (breakfast sized links). Both are super popular and I'm happy to share the formulations if anyone is interested. I have dozens more sausage formulations too, just ask. I can turn nearly any red sauce pizza recipe into a sausage. Hawaiian absolutely SLAPS. Other dishes too. I created a Cubano sausage that tastes just like the sandwich.
I'll try to post every week or two but seriously if you have any meat related queries hit me up I'm always happy to help. Next post will likely be some tips and tricks I've learned and discovered in my journey.
I cook the barese as a whole coil. Pan fried or charcoal grilled. When we sell it at the shop the owner prefers I make links but I'll do coils on request no problem. Coils are the traditional style.
The Cubano is everything but bread. It's meant to be eaten on a buttered and toasted sausage roll. Ground pork, salt, pepper, mustard seed, mustard powder, ham, pulled pork, Gruyere cheese, pickles. This formulation took years to perfect and was the reason I began researching proper sausage craft. Without it this post wouldn't exist. I'll share a proper Cubano post next time I make it and include my technique for making any cheese a "high temp" sausage cheese.
You should work on a Monte Cristo sausage. Swiss cheese, brown sugar ham, maple wood smoked turkey sausage served on an pan fried egg dipped sausage bun.
I do a Chicken Cordon Bleu that is halfway there already. I've thought about doing a Full Monty but other ideas jumped queue.