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.

  • Dozzi92
    31·
    20 hours ago

    Curious where you get your casings, or who makes them. And I only ask because I’m from New Jersey, and the town I live in (basically) hosts the company Viscofan, which produces something like 35-40% of casings globally, and 2.1 billion meters of sausage casings. I only know because it’s on a route that I run, and I’d pass this building all the time and got curious about what it does, only to learn it’s such a large player in the meat-casing industry.

    I am a lover of sausages. My preference is always to head to a local butcher to get them, the quality and taste are superior ten times out of ten.

    Thanks for bringing sausage awareness to the Fediverse.

    • scrodumb@lemmy.caOP
      21·
      19 hours ago

      We get our casings from our main beef supplier. No idea where they source them. It’s all pre-tubed, usually great quality.