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.
My sausage already has a local fanclub, you'll have to do a bit better than that🤣
I’ll tickle your meatballs if you get my drift.
With a username like that I can't say no.
Okay.
I want a bear and moose sausage seasoned with onion, garlic and pepper.
Depending on the season you'll want either more bear or more moose. Either way you'll need to add pork fat. Aim for a 70/30 lean to fat ratio grind. Use more bear meat if they're still on berries and more moose if the bear is already on salmon. Grind half the meat once, the other half twice. Grind the fat once. All from near frozen temp.
Beyond that you're looking at something like this:
You can also do 0.4% garlic powder and 0.3% onion powder but that will taste more like a breakfast sausage than an entree.
You could replace the onions with 0.3% dried marjoram and have a nice game meat kielbasa for the smoker.
If that was merely more innuendo you should know it's an otter sausage, portioned like an elk's, natural casing and unseasoned.
This is innuendo what I disclosed to you was a secret family recipe.
Haha okay how close was I to the ancient family version?
Close but a little less semen.
I'll add it at 3% next time. The lecithin content will improve emulsion.
🤮
Your fancy words make me think you’re a city boy and I’ve never got a hummer from a full set of teeth before.
Whoa whoa whoa..you said you'd put my sausage in your mouth. We never discussed reciprocation.
Deal's off.
My mama always said what’s good for the goose is good for the gander and if the gander’s gonna be a little bitch you hunt that motherfucker down.