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  1. hogswiskers

    pork tongue

    Before I moved to Japan (2001), I used to pick up 2 whole beef tongues for $10. The butcher didn't bother weighing them as nobody wanted them way back then.
  2. hogswiskers

    pork tongue

    I love the smoke ring  It's easy to get, but really expensive @ around US$50 per kilo. This was imported from Australia by The Meat Guy in Nagoya. Much cheaper than in the supermarkets. What is really hard to get is chicken bums! I bought a whole chicken at the supermarket and it was missing...
  3. pork tongue

    pork tongue

  4. hogswiskers

    pork tongue

    I dry brined this for a few hours, then rubbed with fresh ground pepper and threw it in the smoker @240F  with cherry and apple smoke until it reached internal temp of 135 degrees Fahrenheit. Mind blowing!
  5. tongue 1.jpg

    tongue 1.jpg

    • hogswiskers
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    • Album: pork tongue
  6. hogswiskers

    BEST SMOKED OYSTERS EVER (recipe)

    Nice recipe, will give it a try soon. Sure 30 to 40 hours in the brine is necessary? Seems like a long time.
  7. hogswiskers

    How did you come up with your screen name?

    Hello Deer, My first name is Clayton. When I moved to Japan, the locals had trouble pronouncing it, turning it into Cretin.... I got fed up with that and abreviated it to Ton, which is Pig in Japanese. The locals think pigs are both cute, and delicious, so it's a win win. I have a goatee...
  8. hogswiskers

    Life's journey

    Thank you! Where do you post the Q-views?
  9. hogswiskers

    Life's journey

    Wow, what a great welcome! Thanks for all your messages, really appreciate it. Thanks for the Japanese lesson Addertooth . My logo includes the kanji: 豚吉  = tonkichi (lucky pig), which kind of sounds like Ton's Kitchen. I don't have a front yard for the kamado, so my pig mosquito repelant...
  10. hogswiskers

    FINISHING SAUCE (for Pulled Pork)

    I smoked a pork but two weeks ago for a friend and my 50th birthdays. Everyone loved it, (Japanese folk don't get to try it much) but I did feel some parts were a bit gamier than others, as you mentioned. I'm definitely going to try this. Writing it down in my note book right now! Thanks Jeff...
  11. hogswiskers

    Life's journey

    That's great! Thanks. Actually, I am going to purchase a Memphis Elite pellet smoker in the next few days. Might need to ask some questions about using it until I get the hang of it. Seems pretty straight forward though. Know of anyone who has one?
  12. hogswiskers

    Life's journey

    Hello fellow smokers! My name is Clayton. I am an Australian ex-pat living in Japan the past 14 years. Always have loved a barbie and cooking in general. A few years ago I purchased a home smoker by chance and after my first try at smoked salmon was instantly hooked. Since then it has become a...
  13. hogswiskers

    pork tongue

    With tongue, the front part is usually sliced thin and the chunky back bit is sliced thicker. Maybe if you separated the two and smoke the front part for a shorter period of time, the thinner front bit might stay juicier. About beef tongue, I skin them raw, slice them, sprinkle with salt and...
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