Pickled Beef Tongue, 3rd time's the charm!

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The approximately 4 ounces of cure #1 per gallon of water is only safe for a short term 10% pump or pick-up, exceeding the 10% or immersing too long would lead to too much nitrite.
10% pump or 10% pick-up mean that the cured meat should absorb 10% of the brine in relation to its original weight. For immersion or pumped products, the maximum in-going nitrite limit is 200 ppm and that corresponds to adding 4.2 oz (120 grams) of Cure #1 to 1 gallon of water.


~Martin
Hi Martin,

Thanks very much for clarifying. I'll have to measure the cured tongue next time to figure out my % pickup, but as I added the equivalent of 50 grams Cure #1 to 1 gallon of water, sounds like there is plenty of margin if my pickup was higher. 

Thanks again!

Clarissa
 
So about 120gms to 4 &1/2 litres. I  am always around that. Not that I am really that precise . Just did 3 big hocks,2 bellies & some belly strips.

But back to tongue .If I can find some tongues I will do a few Clarissa's way but without the spice rub.I have a little French mountains dish thats tongue,Toulouse sausage ,bacon & white beans. Its not quite a cassoulet but is from  the same family. Sort of winter fare, 2 weeks out from winter & I am wearing shorts.I will do my best
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Another way I like to serve it is by making tongue mousse (another Aidells' recipe). It has been a big hit every time I've served it. It uses the pickled beef tongue along with cream cheese, sour cream, shallots, dijon mustard, and sherry.  They are blended in a food processor until smooth, and it is served on sliced baguette or crackers.






If there is any interest in this post, I'll add to it at the end of the weekend with pictures of the cured and cold-smoked tongue pastrami.



Thanks for looking!


Clarissa

Tongue mousse in an ABT would be amazing.


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