Tushonka Recipe, 1941

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 Tushonka, Soviet Army & Navy, 1941


Reproduction tushonka labels.

Tushonka is a Russian canned stewed and spiced meat, most commonly pork or beef.  285 million pounds of pork tushonka were produced in the United States during WW2, to Soviet specifications, for Lend-Lease shipment to the USSR.  Tushonka is more fatty and gelatinous than either corned beef or SPAM (another great Lend-lease delicacy). Tushonka was commonly used in recipes with buckwheat, potatoes or pasta, or eaten with bread. Tushonka was also adopted as a Soviet Army slang term for tank crew members.
     
The canned version of tushonka was what was used in military cooking, but it may be difficult to find in many areas of the U.S. This recipe that will produce an authentic tushonka to use in Soviet recipes from the WW2 era..
     
Do not add more water than is called for in the recipe. As long as you do not overheat the pot, the liquid from the meat will be sufficient to prevent burning. Tushonka may also be cooked in an electric slow cooker.
Yield: approx. 2 quarts (1.8 liters)

 Tushonka as produced in the U.S. during WW2

U.S.                             Metric                        Ingredients
32 oz                           900 g                           pork (inexpensive cut such as Boston butt)
8 oz                             225 g                           pork lard or trimmed pork fat
2 fl oz                          60 ml                           onions (chopped small)
1-1½ tsp                      6-10 g                          salt
2 each                          2 each                          bay leaves
4-8 each                       4-8 each                       black peppercorns
1 tbsp                          15 ml                            water

Procedure
1.      It is not necessary to trim all of the fat from the pork meat.
2.      Cut pork into 2-inch pieces.
3.      Put the meat (along with trimmed bones and fat), onions, salt, bay leaf and pepper and water into a heavy pot with a heavy cover.
4.      Bring to a boil and reduce heat to a simmer.
5.      Simmer covered for at least 4 hours, or until the meat is tender enough to be pulled apart with a fork.
6.      Cool, remove the bones and solid pieces of fat.
7.      Pack the meat into a glass container, strain and pour the liquid onto the meat.
8.      Refrigerate immediately.

Variations:

Beef Tushonka
Substitute beef for the pork and rendered beef fat (if available) for the lard. Procedure is as for pork tushonka, except simmer covered for at least 6 hours.

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