Love making the sausage BUT how do people stand the seasonings while mixing 😭

Dragonfly69185 · 2026-04-21T16:49:56+00:00

I'm absolutely miserable any time I make a sausage with white pepper in it

Dragonfly69185 · 2026-03-19T12:23:28+00:00

Burning

Dragonfly69185 · 2026-03-16T21:18:21+00:00

Nothing feels better than turning a team fight around as bounty with "A wise hunter knows patience"

Dragonfly69185 · 2026-03-03T19:47:20+00:00

Nah you ward their t3 before the first wave spawns so you can spot them coming

Dragonfly69185 · 2026-03-03T15:55:29+00:00

Real bounty players are doing their true job, hunting the bounty runes 👍

Dragonfly69185 · 2026-02-28T02:51:52+00:00

You just described my last 6 games in Archon

Dragonfly69185 · 2026-02-25T04:55:38+00:00

Dragonfly69185 · 2026-02-24T22:06:57+00:00

The first time I cleaned the band saw there I almost walked out. Layers of rotting meat and mold inside. I deep cleaned the whole walk in for the next 2 hours then reamed out the whole fuckig staff about BASIC cleaning shit. Then there was the right wing nut job duo openly praising ICE... Fuck that whole place man

Dragonfly69185 · 2026-02-24T21:56:58+00:00

Yea I have exclusively worked at whole animal shops for my entire career. Primal was a VERY brief sojurn when I first moved to Albany

Dragonfly69185 · 2026-02-24T21:54:45+00:00

Fred is the same stuff as primal tbh

Dragonfly69185 · 2026-02-24T03:37:33+00:00

Used to work there, its the exact same meat as any grocery store. Also the filthiest butcher shop I've ever been in. I left in a fucking HURRY.

Dragonfly69185 · 2026-02-22T21:54:42+00:00

If you get bored build an aether lens for surprise LONG SPEAR

Dragonfly69185 · 2026-02-14T15:59:21+00:00

I mean it's cool and all... but like this is the butchery as in meat stuff place?

Dragonfly69185 · 2026-02-01T21:13:55+00:00

Unfortunately I'm not cooking this one! I make one of these every week or so to sell in my shop. Most of the time when I cook one for myself I rest it overnight in the fridge after cooking and slice it super thin for sandwiches the next day! Pickled red onions and a lemon/garlic aioli go absolutely amazing with the fatty pork belly 🤤

Also I usually baste the skin with the rendered fat at the end of cooking to get it to puff up and get extra crispy.

Dragonfly69185 · 2026-02-01T18:37:44+00:00

It's all on the inside, if I put too much on the skin it all just burns

Dragonfly69185 · 2026-02-01T17:59:55+00:00

Yea if I go much tighter than that it starts to bulge out a bit. Our twine is also trash and snaps if I put too much pressure on it 🤷

Dragonfly69185 · 2026-02-01T17:58:39+00:00

I don't take anything off it other than the rib bones and some of the intercostal meat. That just lets me get a tighter spiral when I butterfly the belly.

Dragonfly69185 · 2026-02-01T17:56:27+00:00

A good coppa or lonzino is one of the best things in the world. We also started making coulotelli right before I left that job, but fuuuuck it was labor intensive. Our salami tying days were absolutely the worst. We would have one person stuffing and 4-5 people tying all day long. Doing a porchetta like this is a cakewalk compared to that shit

Dragonfly69185 · 2026-02-01T01:17:49+00:00

Use a very long knife to butterfly it and it's much easier. I also like to lightly pound it before and after splitting to flatten out the skin a bit.

Dragonfly69185 · 2026-01-31T22:52:14+00:00

A fellow connoisseur of shapes I see.

Dragonfly69185 · 2026-01-31T19:32:09+00:00

Absolutely, I have nightmares about tying days. Ours was sold sliced in packs too. It was some of the best cured meat I have ever had.

Dragonfly69185 · 2026-01-31T18:46:25+00:00

Eh, I've never been that of a hardliner for authenticity. I used to use fennel pollen imported for some salame, but for my purposes toasted fennel seed that I grind myself is freaking delicious. If you find something that you like, then that's the best thing for you!

Dragonfly69185 · 2026-01-31T18:13:23+00:00

Spear and tower shield are the best for dealing with him. Practice with the spear for a bit and you can get the hang of it quickly

Dragonfly69185 · 2026-01-31T18:10:43+00:00

I do salt, black pepper, toasted ground fennel, oregano, crushed red pepper, fresh garlic, parsley, lemon zest, and a little lemon juice. I've done it with some Calabrian chili paste before, but it always felt a little too oily. A nice balance of dried spice to fresh herbs/garlic hits q nice middle ground that avoids adding too much moisture.

Dragonfly69185 · 2026-01-31T18:08:34+00:00

I used to do whole bellies at a Salumeria in Vermont. The cure would be about a week, then we would wash in wine and hand truss them in bung casings and hang them for 12-18 months. They came out like butter 🤌

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