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  1. tasunkawitko

    maple-cured ground venison bacon

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  2. tasunkawitko

    Morton's Recipe for Pepperoni

    thanks guys - you're probably right about the ECA, fermento, and other fermenting agents, but that's getting back to the specialised ingredients that i don't have ready access to. except buttermilk! big casino - could you provide a few details? paul - the oatmeal binder worked like a charm...
  3. tasunkawitko

    New meat slicer for Christmas

    i've been wanting one for a long time, but it's one of those things that have been hard to justify from a budgetary standpoint. luckily, my wife finally took pity on me and got me one! it's a rival 1042 wn: http://www.rivalproducts.com/product.aspx?pid=972 i don't want or need anything...
  4. tasunkawitko

    Morton's Recipe for Pepperoni

    Morton's Recipe for Pepperoni From http://www.mortonsalt.com/reci...peDetail.aspx?RID=46 Prep Time: 20 Minutes (Refrigerate Overnight) Servings: 1 pound -------------------------------------------------------------------------------- Ingredients: 1 pound lean ground beef 1-1/2 level...
  5. tasunkawitko

    Carne de Res Kalimotxo

    g'morning, gents - and thank you for the kind words ~ i promise that if you give it a try, you will absolutely not be disappointed ~ dave - sorry about the confusion, bud, but this one is from spain, not lithuania. the good enss is that i do have quite a few lithuanian recipes available to me...
  6. tasunkawitko

    Update on Beer B Que Paul 12/23/11 RIP my friend

    Paul taught me a few things - the one I remember most is how to make pitas. Requiem aeternam dona eis, Domine, et lux perpetua luceat eis. Te decet hymnus, Deus, in Sion, et tibi reddetur votum in Jerusalem. Exaudi orationem meam, ad te omnis caro veniet. Requiem aeternam dona eis, Domine, et...
  7. tasunkawitko

    Carne de Res Kalimotxo

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  8. tasunkawitko

    project pastramă - 2011

    ahron, that sounds excellent! looking forward to seeing how it goes! please report on results and post a picture or two, if you have any ~
  9. tasunkawitko

    Gnocchi e Polpette con Salsa di Pomodoro

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  10. tasunkawitko

    project pastramă - 2011

    hey, guys - thanks for the kind words - i'll be sure to keep you posted on progress ~ ahron - if you get the chance, give this a try - it's a great way to get in touch with your roots, i'd say. it doesn't need to be made with deer only - it can be made with pretty much any meat - in fact...
  11. tasunkawitko

    pastrama (NOT pastrami)

    in order to tie up a loose end, here's the link to this project finally getting put to action: http://www.smokingmeatforums.com/t/114918/project-pastram-2011 any input is welcome....
  12. tasunkawitko

    project pastramă - 2011

    x
  13. tasunkawitko

    tenderquick cure: amounts and times per pound (wet and dry)

    agreed, venture - in fact, on one site they recommend a combination of injecting and brine-curing, especially if there is any bone involved. the recommendation is to inject along the bone, especially at the ends of the bone.
  14. tasunkawitko

    The Butte Pasty

    hey, guys - glad you liked ~ i am ashamed to say that i held off on trying this - literally, for eyars - because i was afraid to "screw it up." the truth is that when i finally got down to making it, it was so easy and so fundamentally basic that i was a little mad at myself for putting it off...
  15. tasunkawitko

    Meatloaf

    hey, guys - thanks for the kind words. as you can all see, this is very basic and versatile - you can add your own tweaks here and there to push it in any direction you want and truly individualize it to your family's tastes.  i had a friend try this over the weekend, and she said it turned out...
  16. tasunkawitko

    tenderquick cure: amounts and times per pound (wet and dry)

    good one, teez! thanks to all - based on the information i have gleaned from various sources, here's the "primer" that i have assembled. if anyone can fill in any blanks and/or spot any major errors, please let me know:
  17. tasunkawitko

    tenderquick cure: amounts and times per pound (wet and dry)

    great onfo, guys - thanks for posting. i think i have it all figured out except when it comes to the brine cure. it seem to me (and i could be wrong) that shooter rick's formula is for dry curing. at the same time, it also seems to me that the 24 hours recommended on the tq bag for brine curing...
  18. tasunkawitko

    tenderquick cure: amounts and times per pound (wet and dry)

    I've got a lot of ideas, all with venison - some new and some i've tried before but need tweaking: Romanian pastramă (not pastrami) "dry beef" (some call it chipped beef) ground venison maple bacon pepperoni, bologna and salami
  19. tasunkawitko

    tenderquick cure: amounts and times per pound (wet and dry)

    very nice resource, fpnf - thanks!
  20. tasunkawitko

    tenderquick cure: amounts and times per pound (wet and dry)

    hey, thanks grampyskids - i've been looking around on their site all morning, but haven't been able to find it. i used to be good at this internet stuff, but i guess technology has passed me by! the meat i'll be using wil be whole cuts, 1-2 inches thick, so i'll see how this works - thanks!
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