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Smoked beef tongue - Page 3

post #41 of 44
No chemicals, just salt, some brown sugar or maple syrup and a shot of rum for good luck. That's all I use.
post #42 of 44
Quote:
Originally Posted by Cruiserborealis View Post

I brine beef tongue, depending on its size, for 3 to 5 days, then hang it in a cool environment for several hours or over night to dry. The next morning I hot smoke the tongue at temperatures between 240 and 280 Fahrenheit on my gas grill over chunks of seasoned maple and/or beech wood for 6 -8 hours. After hanging it to cool I boil it for 3 hours and peel off all skin while still hot. Serve cold or warm, thinnly sliced with grated fresh horse radish. A traditional Easter treat from Southern Austria.
Quote:
Originally Posted by Cruiserborealis View Post

No chemicals, just salt, some brown sugar or maple syrup and a shot of rum for good luck. That's all I use.

 

Without cure, you shouldn't hang the tongue, or any other uncured meats in just a cool environment for several hours or over night, unless that cool environment is consistently below 40° F.

 

 

Bear

post #43 of 44

Sorry, that's what I meant by "cool" environment, around 40 F but not freezing. I live in Canada. We hardly ever hit 40 without turning on the heat.

post #44 of 44
Quote:
Originally Posted by Cruiserborealis View Post
 

Sorry, that's what I meant by "cool" environment, around 40 F but not freezing. I live in Canada. We hardly ever hit 40 without turning on the heat.

 

OK, Great---Under 40° is fine!! You're good to go then.

 

Just checking.

 

 

Bear

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