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.

  • ikidd@lemmy.dbzer0.comEnglish
    51·
    5 days ago

    Over the last couple years I’ve been working my way through Marianski’s book along with Duncan Henry’s Marianski March series on his Youtube channel.

    Mistakes have been made.

    • scrodumb@lemmy.caOP
      71·
      5 days ago

      Marianski is awesome. I’ve been watching a lot of Duncan Henry stuff lately too, he’s great for technique and general knowledge and also a fellow hoser. Every October Two Guys And A Cooler does a Celebrate Sausage series on YT with a new recipe every day. I’m submitting several for next year.

      Another sausage great is Len Poli. He’s a bit more advanced but I make versions of his formulations and they’re all excellent.

      • ikidd@lemmy.dbzer0.comEnglish
        41·
        5 days ago

        I like Eric’s recipes as well, been watching him for a couple years now, too. Hopefully we see something from you in that series, it’s usually a good watch.

        I was just down in Rimbey a few weeks ago and meant to drop in to DH Meats and say hi to Duncan, but ran out of time. Next time.

        • scrodumb@lemmy.caOP
          4·
          5 days ago

          I’ll keep ya posted if he chooses one of mine next year. I’m leaning towards my Hawaiian Pizza sausage but I have so many viable options it’s hard to choose.

          The pizza ones are great though, its a base formula once you learn you can easily add whatever “toppings” and make any pie you want. I did Canadian Pizza for Canada Day this year, Supreme/Triple Crown is next.