This is a bit light on for pictures as to the process but its straight forward.
I took a beef tongue that I smoked in my regulation way.(brined in with my other stuff for 8 days,then 8 hours at 65c with the AMZPS loaded with hickory).I poached it in a pot with some celery & carrot,bay leaf,for 2 hours.
In a separate pan I fried my home made bacon(diced big) with onion,red pepper ,garlic,cbp,EVO. Then in went 3 cans of cannelli beans,some chicken stock & some poaching liquid from the tongue. Let that simmer.
When the tongue skin would lift off I pulled it ,peeled it ,cut it into bits.It went into bean mix with some leftover cooked Toulouse sausage.Gave it more poaching liquid & a stir.
Turned it off going to leave it to tomorrow to sit. I figure the flavours will incorporate overnight.
The tongue cut I didn't get the nerves out of it to hot to late
Tongue went in here,it has a smoked pork bone in there as well .
The only question going forward is to I put it in a dish sprinkle it with breadcrumbs,butter finish it in the ovenMaybe even a little cheese on top. Its very tasty & very smokey thanks to the poaching liquid.
If I get time I will get some bitter greens to go with it tomorrow.