I think the blanch first approach has promise even though I went "au natural" myself. 5 mins plenty of salt on rolling boil my best guess ,peel it cold.. Lots of ways to eat it the recipe I posted here worked a treat but I also like with salsa verde or with beans.
pork tongue - Page 2
SmokingMeatForums.com Top Picks
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 pepper and BBQ them. My brothers kids tried it and loved it to bits, until they found out what it was.
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!
Edited by Hogswiskers - 12/31/14 at 7:02pm
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 it's bum!!! Think they sell them to the grilled chicken restaurants (Yakitori ya).
I think I pay about $10 a kg for beef tongue here. Been a while.
Wagyu tongue costs stupid but I don't buy it.
It's getting more popular here as restaurants embrace the nose to tail philosophy . I think the disconnect is you have to be a big outfit to buy whole carcass & break it up.