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  1. tasunkawitko

    cookng/finished temperatures for SLICED pork shoulder......

    as we all know, slow-cooking pork shoulder requires a balance of temeprature and time in order to get that wonderful, melty-tender texture from the breakdown of connective tissue and rendering from fat. this requires two things - time and heat. too much of one or not entough of the other, and...
  2. tasunkawitko

    Sopa de Ajo

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  3. tasunkawitko

    apple cider molasses

    hey, pops - sounds like a good idea - i'm thinking about doing exactly that with some canadian bacon i might be making here really soon. as for q-view - not much to show. basically, it was jsut boiling apple cider and then a jar of what looked like really thick coca-cola without the fizz. when...
  4. tasunkawitko

    apple cider molasses

    i took about 1.25 gallons of apple cider today and reduced it down to a pint. loaded it into a mason jar and gave it the hot water bath treatment for about 15 minutes. will keep it in storage for a while until the need calls for it. it is a nice rich dark reddish-brown and has a really deep...
  5. tasunkawitko

    Borshch Ukraïnsky

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  6. tasunkawitko

    re-seasoning and maintaining seasoning on cast iron

    hope this helps, guys - please take a second look at my original post above - i made a few tweaks.
  7. tasunkawitko

    re-seasoning and maintaining seasoning on cast iron

    x
  8. tasunkawitko

    Pastrama or bastrama with Q/View

    ahron - that looks absolutely perfect! great job on a traditional, old-world project. i like your spice mixture, and the way you put some on the outside after curing - this addresses one problem i had when i did my own project, giving more of the spicy flavour. also interested in the smoked...
  9. tasunkawitko

    Psitó choirinó filéto - Ψητό φιλέτο χοιρινό

    thanks much, gary - they held up pretty well, but of course softened up quite a bit, also. i was using them as a "side dish" was simply an afterthought, since i didn't have anything else prepared. if a person wanted to, they could cut them bigger and use them for the same purpose, along with any...
  10. tasunkawitko

    project pastramă - 2011

    say, guys - many, many thanks for the kind words on this project. they mean a lot to me as this is one i had been wanting to do for a long, long time. ahron - any news on your similar project? frosty - it's up to you, but if you can find a cool, dry place (maybe a cellar or basement with some...
  11. tasunkawitko

    Psitó choirinó filéto - Ψητό φιλέτο χοιρινό

    x
  12. tasunkawitko

    enchiladas de casa de tasunkawitko

    dave - ha ha ~ there were, exactly, 40 candles on that cake!! blancher - i am pretty darn certain that smoking the burger (or pork, or shredded beef, or chicken) would be great with this. i keep intending to try, but ever get around to it. my little chief would work great for the burger, adding...
  13. tasunkawitko

    enchiladas de casa de tasunkawitko

    x
  14. tasunkawitko

    Meat cuts for jerky

    this is just me, but i have always gotten rid of all fat for my jerky. as for storage, i have always stored jerky in a container such as a jar with a couple of holes poked in the lid. never any mold, never any spoilage. for "long-term" storage of jerky that is not well-dried or jerky that might...
  15. tasunkawitko

    Meat cuts for jerky

    >>>as for cutting - against the grain for a chewy jerky and with the grain for something a little more tooth-friendly. try both and decide what your preference is.<<< whoops! i had that backwards - i've edited it to reflect the way it should be. sorry about that!
  16. tasunkawitko

    Vin Chaud

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  17. tasunkawitko

    Kolbász Savanyú Káposztával Vörösboros

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  18. tasunkawitko

    Canadian Bacon with Morton's Recipe

    hey, guys - has anyone ever used mapleine when dry-curing canadian bacon? i'd really like to get some maple flavour in there while sticking close to the recipe above and usuing a dry cure. i've tied using maple syrup in ground venison bacon, but for this project it seems that mapleine woulf fit...
  19. tasunkawitko

    Kolbász Savanyú Káposztával Vörösboros

    x
  20. tasunkawitko

    project pastramă - 2011

    thanks, al - i really liked the way it looked and the picture doesn't really do it juctice - there were blendings and layers of colour that were really nice.... i got to thinking, can anyone give me an idea of how well this thinly-sliced, air-cured meat will freeze? my concern is that being so...
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