I went up to the chinese quarter to get some pork belly to attempt my first bacon.After contributing to the thread about beef tongue ,heart,kidney I figured Id ask if there was any tongue."Do you want beef or pig" BOTH.
So we are out of the chute with smoked /pickled tongue. I think Im going to brine it like its a bacon but not for so long then smoke the pigs tongues over apple. After that maybe a sweet sour deal with A grade wine vinager,slowly fried onions,carrots,celery,bay leaf,sultanas ,pine nuts.Poach tongue slice it then serve it at room temp after its sat in the liquid,sort of a salad deal.
Beef tongue not sure yet ,I might just brine it ,smoke it freeze it. Got a bit ahead of me with this bacon deal as it is.
Photos after it thaws.