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[DISCUSSION] Introduction post and chat (thelemmy.club)

submitted 1 day ago by scrodumb@lemmy.ca to c/cooking@lemmy.world

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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.

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[–] scrodumb@lemmy.ca [S] 2 points 6 hours ago (1 child)

Farce is rooted in a Latin word meaning "stuffing". It's what we call the prepared meat filling we intend to pipe into the casing.

Fun fact the word botulism is from the Latin word for sausage. They discovered botulism when a batch of sausage was spoiled so it is forever known as the sausage bacteria despite it being present all over the place.

I have no idea about specific practices, standards or regulations in Australia, only anecdotally from a friend who's from there. He's a few decades my senior and has been in Canada for even longer so take it with a grain of salt. I imagine quality will vary shop to shop just like everywhere else. Like I said most retail shops won't generate nearly enough for it to make sense using, if anyone is doing it it's the mass processors who actually generate tons of sawdust.

Lap cheong is a lot of work. The ramen dish I make with it will be worthwhile. I'm using bone broth from the same hog.

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[–] ace_garp@lemmy.world 1 point 4 hours ago

The supermarket BBQ sausages have tiny 1mm bone shards, so I think they regularly combine the sawdust back in.

" take it with a grain of salt ". No pun intended.

Thanks for sharing your expertise (c:

Plus a full etymology lesson, added in!

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