I’m partial to chipotle honey garlic
- 1 Post
- 46 Comments
Joined 1 month ago
Cake day: August 23rd, 2026
You are not logged in. If you use a Fediverse account that is able to follow users, you can follow this user.
I heard Nescafe absolutely SLAPS
Toronto, Canada born and raised.
The shop is St Clair West
Absolutely.
Broccoli Beef, Bulgogi, Hot Dogs, Texas Hot Links (beef and pork), Chipotle Cheddar Brisket (you could use any muscle really), Carne Asada, Savoury.
Let me know which ones interest you and I’ll try to type them out in the coming days.
We get our casings from our main beef supplier. No idea where they source them. It’s all pre-tubed, usually great quality.
I haven’t yet, aside from sourcing my ingredients, supplies and meat I haven’t begun any real charcuterie yet. The lap cheong is charcuterie adjacent but it’s only semi dried and still benefits from being cooked prior to eating. Even then my batch is only about 10% into the drying process.
I’ll keep that in mind though, once I have a few cures under my belt I’ll be eager to try recipes uncommon to these parts.
The kid I’m training at work is Portugese and nearly 15% of our clientele are Jewish so I can’t imagine it bombing.
Saving your comment.
This tray would retail for approximately $S155 here. It’s specialty pork, if I used regular pork it would be closer to $S110. Not counting my labour this tray cost me less than $S40.
Note to self: get a Singapore work visa
201·17 hours agoShe would pump the brakes, aggressively. Made me nearly vomit several times. Like even if there was no ABS she was a terrible braker.
I’ve never made it before but from what I understand you need to use salt and cure #1 on the breast then you can stuff it in whatever casing and netting you have. Once cured you can smoke or roast or sous vide it until cooked. Ice bath, rest at room temp for 30 minutes then into the cooler overnight before slicing.
The salt will catalyse protein extraction which will make the meat bind to itself once stuffed, creating a seemingly solid sphere of turkey breast. The cure will preserve colour, give it that smooth deli meat texture and also prevent botulism while you slowly cook it through the danger zone.
That’s my two cents but as I said I’ve never done it nor researched it properly so I could be wrong or incomplete. YT is always my go-to when I want to learn a new process.
My mom never learned about ABS to the point I refused to let her drive me anywhere. Fucking boomers.
Organ meat is more delicate than muscle and can easily overcook at much lower temperature/time.
Typically organ meats will go into their own sausage or adjacent product such as a pate or pudding or liverwurst.
Most small shops like my employer can’t produce it at scale and can’t afford to produce it in small batches. Those products are supplied by a wholesaler. The industry sends that meat directly to those producers and the muscle sections we get delivered are already clean of those materials.
I agree, chicken organs are delicious.
I tried making turkey pate this past January but I fucked it up royally. Luckily it was just leftover giblets from Christmas week we’d have tossed away so we didn’t lose money. This season I’ll try again but small personal batch at first while I hone my process.
If CANZUK ever happens I’ll swing by and teach a semester or two. Otherwise I’m trying to get it featured on a prominent YT sausage making channel next October (missed the application this year).
When I process my own hog I use almost everything. I make bone broth using the collagen tissue, skins, bones. I render all the excess fat to lard.
Through work we don’t have a solid market for pork broth or lard so it goes into the waste bin. A service picks it up every week and it’s shipped to a sorting facility then on to rendering plants and processors for all kinds of applications. Pet food/treats, cosmetics, soap, fertilizer, all kinds of stuff.
I make my own dog treats with some of the choice scrap material such as beef ligaments and pig skins. I also make my own soap from time to time and I use plenty of beef fat.
Glands and lymph nodes are SUPER bitter so I try to remove them prior to grinding. They’re usually edible and probably insanely nutritious but they ruin flavour like it’s a full time job.
That’s a tricky question. Thousands of chorizo variants by region and style.
If you want a cured chorizo, guessing by asking about nitrate, I’d look into a curing agent called Eco Cure. I’ve never used it myself but I’ve heard good things. Avoid celery powder, it’s full of nitrate.
A basic chorizo formulation would look like:
- 1.8% salt
- 0.5% black pepper
- 0.4% garlic powder
- 0.4-0.8% cayenne
- 0.4% paprika
- 0.3% dried oregano
- 0.2% cumin
You can add water at about 3.5% if desired but with a nice rich grind it isn’t necessary. This is for fresh chorizo. For cured keep in mind curing agent will count towards salt content and don’t add water. For smoked you’ll want to add water AND binder so water can go up to 5-10% and binder ratio will vary depending on what product you use.
Purpose built machines for both tasks.
LEM has a solid reputation amongst home cooks and hobbyists but Hakka Bros/MEAT/whatever other brand the Chinese factory wholesales to are perfectly viable options too. If I had to buy my own gear for home use I’d go with Hakka/MEAT Chinese gear.
The hobbyists all agree you should “buy once, cry once” with this hobby. Get the size up from what you need now so you can scale up production in a year without buying new machines.
If you eat a lot of sausage it pays itself off quickly.
I do a Chicken Cordon Bleu that is halfway there already. I’ve thought about doing a Full Monty but other ideas jumped queue.
Everything but the crust. I don’t use binders or fillers.
Ingredients are salt, pepper, tomato paste (neutralized with baking soda), dried oregano, chili flakes, ham or cooked bacon, high temp mozzarella (I make my own) and canned pineapple. There’s some nuanced technique beyond that but it’s literally a Hawaiian pizza on a bun.
Most independent butcher shops will make their own sausages in house. Feel comfortable asking about ingredients and what specific cuts end up in the grind.
Poultry sausage is the leanest and lowest salt percentage. I prefer turkey over chicken but both can be great.
There are mini-fridge sized curing chambers for home use. You can buy cellulose aging wraps, which is what I’m using at first, and nowadays there are permeable vac bags designed for dry aging as well. Haven’t heard much good about those though, very difficult to establish and maintain a proper seal. The sheet wraps came recommended. I don’t know enough about ideal temperatures and humidity just yet, I’m only beginning this foray myself, but a stable environment, cool, low humidity and decent airflow makes sense to me. Humidity being the most important factor. Then, as long as you use the correct type and amount of cure salt it should be a matter of patience. Like a less than ideal environment will still work but may take a bit longer.
Fresh sausage from a supermarket meat counter (where I live) is probably fairly close to what I make. However they’ll probably use some fillers and excess water to save money. The pre-cooked or frozen stuff you’d buy away from the meat counter is more likely to be loaded with additives. As for sawdust, well that’s a butchery term for the emulsion of meat, fat and bone that collects in our bandsaw. It’s not wood mill sawdust, we just call it that. If it’s collected while still fresh there is nothing nutritionally bad about it. I use it in dog treats all the time. I WOULD NEVER FEED IT TO A HUMAN as I pride myself on producing too quality fare but it’s not the end of the world some cultures add it to their sausage farce (looking at you Australia). As long as they’re open and honest it’s going in there, and using it safely, I see no issue. My shop generates less than one pound of it per day at peak so it’s not exactly going to make us millionaires.
My only gripe with grocery store sausage is they’re all the same tired and played out recipes. I pride myself on producing recipes and versions of products nobody else is making. You want a Hawaiian Pizza Sausage? You have to buy it from us. My Chipolatas recipes brings the sausage full circle back to its ancient Roman roots via the caramelized onions. I chose to do that when nobody else was. It elevates mine above the generic, corporate approved safe bet.
I have never sous vided a steak in my life. Nothing against it just not my style. I’m a cast iron pan sear guy. Love the crust texture.
As for sausages yes you can absolutely sous vide. You’ll want to use cure salt as the cook will hold the meat in the danger zone for some time. Using cure salt and sodium erythorbate will give your par cooked sausages a long shelf life in the fridge. Many people hosting or catering cookouts will par cook sausages in advance like this so they can be quickly seared and served at the event. Quite popular preparation. After sous vide give them a couple minutes ice bath then rest at room temp for 30 minutes before packing and refrigerating.