- May 12, 2011
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That Heart Recipe sounds Great! I don't know if it will fly with my family but the marinade and sauce would be good on Grill strips of Flank Steak or Skirt Steak as a Soft Taco...JJ
That Heart Recipe sounds Great! I don't know if it will fly with my family but the marinade and sauce would be good on Grill strips of Flank Steak or Skirt Steak as a Soft Taco...JJ
Gotta agree with JJ on that Heart recipe.
Gotta try that with my next Deer Heart!!!
Bear
Thank you so much for the compliments, guys!!Looks great, Clarissa!!!!
I love pickled heart and tongue.
~Martin
Hey Mick,Love it,looks brilliant.Colour is perfect.Nice work tweaking the spice rub. Great post.I will do mine this way from now on.Love your work
Late breaking news Turkish restaurant near me doing "earthy claypot of roasted deboned sheeps head,tongue & brains..a guaranteed hardcore foody magnet!". According to todays paper. They got me! Butchers daughter not so sure.She has us on paleo diet figured its a fit.
Another fine plate Clarissa!OK! Here is the absolutely last picture I'll subject you all too.
This is a great way to finish the tongue pastrami. I brought 1/2 cup of dark beer and 1 Tbsp ground mustard to a simmer in a small saucepan, then added in slices of the tongue pastrami. I stirred it around a bit, then covered the pan and let the pastrami steam for about 3 minutes. This added in just the right amount of zip to the pastrami, and also got it back to that soft tongue texture that we all love. I served it with braised cabbage and dill pickles for dinner, but it would have been amazing in a sammy with toasted rye bread, sauerkraut, and melted swiss cheese.
Thank you so much, Bear!! Your advice sounds great; I'll make those changes next time I do this.Awesome Job, Clarissa!!!---Over the top----Great Tutorial !!!
The only things I would change are very minor:
After drying for a couple hours in the fridge, instead of wrapping in plastic wrap & putting in fridge overnight, I'd leave it unwrapped this whole time, like I do my Bacon.
After smoking, I'd wrap it in plastic wrap, and refrigerate for 24 to 48 hours, before slicing. Of course this would be after the initial sampling of fresh smoked tongue from the smoker.
Thanks for the Awesome Post!!!
Bear
Thank you very much, Dave!! Hope you have a great day!Holey Krap Clarissa.... You have convinced me to pickle the tongue I have in the freezer.... That is so beautiful..... Tongue Strami is at the top of the bucket now.....
Excellent! Have fun! And thanks so much for the compliments!Awesome...love the color...well done....I'm getting mine out of the freezer to be ready to start brining this weekend...