Русский
Spicy Bresaola
This bresaola was made from the “round tip roast.” From beginning to the end, the process took two month and three weeks. It all began when ...
Four Dry-Cured Deer Hams
As the outside temperature rises, I’m speeding up the process of emptying my Curing Chamber that endures harsh Oklahoma summer in my garage. I still have few weeks before it...
Trotsky’s Deer Sausage
Leon Trotsky once said that you may not be interested in war, but war is interested in you. When this deer – or, rather, doe — went for a drink...
Five Spice Cold-Smoked Coppa
This coppa was created as the result of my experimentation with a large quantity of “Chinese” Five Spice mix. Somewhat surprisingly, the end product pairs...
SFD-41
“Everything is fruit to me which thy season brings, Oh Nature.” Marcus Aurelius, Meditations This sausage was created on the eve of my transition into the realm of those who...
Pancetta from Mangalitsa
The process from the beginning to the end took nine month. At the end, with a loss of 11.25%, pancetta weighted 7.1kg. Recipe: On one pork belly: 2.5% sea...
Palyandvitsa
I am a Poleshuk. My people emerged from the Slavic proto-mass with a healthy dose of assimilated Goths as well as Celts and Balts around...
Rosemary Coppa
This neck came from the half of the hog, locally purchased from Hmong community. The process took two months and two weeks. For one neck: 2.75% sea salt, 0.25% cure#2;...
Croatian Salami
If a manual contains a title a la “Croatian Salami”, especially followed by “Malorussian\Little-Russian Sausage” ( if you use the title, make sure there are no Ukrainians around — you...
Five-Month Aged Manga Speck
The main task when working with magnificent starting material is simple. Don’t mess it up. Choose only spices that can highlight the quality of the...
Brisket
As I approach the mark of living the same amount of years in Oklahoma as in my native Ukraine, it is fitting to post my recipe of the king of...
Easter 17
Recipe: Lean pork – 13% Fat trimmings – 18% Semi-fat pork – 56% Skinless chicken breast – 11% Sea salt – 1.5% Cure#1 – 0.25% Sugar – 0.2% Fresh garlic...
Cold-Smoked Speck from Mangalitsa
There are not many items in the realm of charcuterie that could surpass a cold-smoked, aged for at least six month speck from a mangalitsa...
Kielbasa Glogowska
This hot-smoked “Kielbasa Glogowska” comes from Marianski and Gebarowski’s book “Polish Sausages: Authentic Recipes and Instructions.” For any potential buyer of the book, I have to note that the advertising and...
Capocollo’s Trinity
Satan tempted Jesus by bread, power, and vanity; Shakyamuni, the Buddha of our age, had to face Mara’s greed, boredom, and desire. I’m tempted by this tasty Trinity. They passed...
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