Beef Tongue question

shtrdave · Oct 25, 2012

It has been years since I have done any of these, I searched but still not sure, do you cook and peel the tongue first? I want to think I smoked them before peeling but I don't really remember.

Any advice is appreciated. Thank you.

fpnmf · Oct 25, 2012

Dont know where you searched..but there is plenty of info here...

http://www.smokingmeatforums.com/search.php?search=Beef+Tongue

woodcutter · Oct 25, 2012

I never had beef tongue smoked. I remember my grandmother would cook it in her pressure cooker so it would be nice and tender. I remember seeing the skin on when it came out of the cooker.

moikel · Oct 26, 2012

fpnmf said:
Dont know where you searched..but there is plenty of info here...

http://www.smokingmeatforums.com/search.php?search=Beef+Tongue

My post is in these.A) I would brine it then smoke it then poach it then skin.Cold smoked like bacon. I buy them already smoked poach them then skin them serve them with salsa verde or any way that suits you.

Or you could blanch it in boiling water then just smoke it . Its great meat very rich, very tasty. I like it with something to cut the fat,pickles ,mustard or similar.

I like method A gentle poach skin splits & comes off easy then slice it .Lovely in a sammie the next day. Hard to work out why people eat processed meat products when this is available I suppose its a bit threatening whole but really whats in that luncheon meat stuff.

05sprcrw · Oct 26, 2012

I have never tried smoking beef tongue but it sure does sound like something I have to try. Gonna have to do some more reading on this.

woodcutter · Oct 30, 2012

Did you get to smoke a tongue? Just interested.

thoseguys26 · Nov 6, 2012

I did my first one two weeks ago and I haven't had time to make a post yet but it was amazing... I just wasn't a huge fan of the softer texture but the flavor was really really really good. I think it would make great cold sandwiches. Here's a shot. Post to come.

Oh, I boiled it for like 4 hours in a bunch of spices, onions, dried peppers, garlic, etc, pealed it, then seasoned and hot smoked it. I have to check my notes for details.

Screen Shot 2012-11-06 at 9.09.46 PM.jpg

thoseguys26
Nov 6, 2012

woodcutter · Nov 7, 2012

Looks great, I bet it does have heavy duty flavor.

moikel · Nov 8, 2012

I have one that I brined for a week in a mix of beer,orange peel,cure1# ,brown sugar etc.Its in the freezer I cold smoked it over hickory,maybe 6 hours..I will get to it soon.Got to clean out freezers before heading to fishing cabin for 4 weeks over Xmas.Our summer holiday.

Will poach it ,then work the rest out as I go.

moikel · Nov 8, 2012

thoseguys26 said:
I did my first one two weeks ago and I haven't had time to make a post yet but it was amazing... I just wasn't a huge fan of the softer texture but the flavor was really really really good. I think it would make great cold sandwiches. Here's a shot. Post to come.

Oh, I boiled it for like 4 hours in a bunch of spices, onions, dried peppers, garlic, etc, pealed it, then seasoned and hot smoked it. I have to check my notes for details.

Screen Shot 2012-11-06 at 9.09.46 PM.jpg

thoseguys26

Nov 6, 2012

Nothing to do with the thread but this is the flies I

DSCF9118.138.JPG

moikel
Nov 8, 2012

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moikel
Nov 8, 2012

was talking about for our tropical north.

thoseguys26 · Nov 8, 2012

Moikel - the group of flies, with the deer hair heads, are very similar to the ones I tie for steelhead, salmon & trout. Cool!

moikel · Nov 8, 2012

Glad you like them,hot pinks,yellow,orange fluoro green very popular. Current Aussie record for a barramundi is 135cm hell of a fish to pull out of the snags! You can site cast to them in some places others it just working the water .I think we just adapted stuff from USA in the first place,Lefty Kreh spent a fair bit of time here pushing the boundaries on our tropical sport fishing.

DSCF0156.138.JPG

moikel
Nov 8, 2012

moikel · Nov 13, 2012

I am defrosting a cold smoked tongue now.I will poach it & do little twist on smoked meat & beans.I have some smoked rib bones(pork) that I will make stock with then cook beans in that with some bits,add the sliced poached beef tongue at the end.Maybe a little salsa verde on the side or mustard fruits. Do you tongue lovers mind if I just stick it in here?

Couldnt help myself.

Here is another Aussie tropics fly for those guys26.

pink_thingok.138.jpg

moikel
Nov 13, 2012

moikel · Nov 13, 2012

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moikel
Nov 13, 2012

Tongue 2nd from right,ribs centre.

thoseguys26 · Nov 13, 2012

That's a nice fly. I tie a lot of white flies.

That's also a very nice counter full of tasty looking meat!

moikel · Nov 14, 2012

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moikel
Nov 14, 2012

Got it done,skinning hot tongue a challenge,lovely colour! I went a bit spanish with it.Boiled smoked ribs,pulled meat saved stock.Cooked beans in reserved stock. Fried onion red pepper garlic chilli,paprika splash of sherry vinegar,glass of white wine ,cbp,pinch of sugar.Put beans stock all together with that mix.Simmered it. Did tongue seperate,sliced skinned. Very tasty meal stupid amount left over.Cold smoked tongue was brined in my bacon brine & injected ,left for 8 days then cold smoked like bacon. Very tasty,poaching takes the greasiness out of it.

moikel · Nov 14, 2012

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moikel
Nov 14, 2012

Its got a real bacon colour,lovely texture as well.

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moikel
Nov 14, 2012

Thats another shirt headed to the laundry,Princess the rescue dog hoping for a dropped morsel.

pellet · Nov 18, 2012

Has beef tongue got its own flavor or is it an aquired taste? I know Ive had when I was real young and it was done in a pressure cooker. Cant recall a taste of it. Im game for trying something new but the wife is not sure about eating the tongue and as she puts it that tongue spent alot of time in the nose. Maybe Ill get one and fix it wile shes at work and tell her its some cut of roast.

moikel · Nov 18, 2012

Growing up it was done in the pressure cooker,like corned beef.A lot of it got canned as well not that great tasted like spam. I brine them like bacon because thats the flavour profile I like then smoke them at the same time as I do bacon. The poaching takes a bit of the greasiness out of them but they need to simmer a fair while to soften.They are very rich,make great cold cuts served with pickles & mustard.Its not a way out there on the edge flavour its not strong like liver or kidney.

I have posted a recipe here somewhere that was pig tongues served very close to the way I ate them in Italy,aggro/dolce (sweet & sour) vinegar based with onions ,carrots etc .Came out pretty good.

You can hot smoke them like thoseguys26 they turn out just fine.

If your bride has eaten any sort of luncheon meat she has probably eaten tongue they just grind it fine & call it beef!

shtrdave · Nov 18, 2012

Well I just got mine yesterday, had a friend that took two cows to be butchered and he saved me the tongues and hearts. they are froze but are thawing and I aam going to try to do them today will take some pics.

thanks for all the replies.

They are done and came out very good will be even better tomorrow, I like to slice it and pan fry it gets crispy on the outside.

From the butcher

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shtrdave
Nov 18, 2012

Into the pressure cooker, using my electric, lent my stove top one to a friend to can deer meat.

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shtrdave
Nov 18, 2012

Out of pressure cooker 75 minutes at 15 pounds

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shtrdave
Nov 18, 2012

Seasoned up and ready for smoker

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shtrdave
Nov 18, 2012

Out of the Cookshack Smokette in for 2.5 hours at 200 with apple chips internal temp was 168

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shtrdave
Nov 18, 2012

And a try at a BearView (Hope he is doing well, has given me a lot of advice)

IMG_0635.JPG

shtrdave
Nov 18, 2012

Now to figure how to go about doing the hearts.

Beef Tongue question

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