Here are the subjects: two beef, one pork.
To be braised in the smoker a la Squirell.
I want to serve the meat as cold cut, so the braising liquid is just water and aromatics (whole peppercorn, bay leaf, onion, garlicgarlic, salt).
I'm in for this one.....I love me some tongue. If it helps any m wife has the same problem with the look of tongue....but always goes back for seconds once it done! I haven't tried braising on a smoker...another thing to add to the list!
Bummer mate...I've had that happen once before...no idea why...twas the same recipe.method that i use all the time...just wouldn't peel.
I've got a couple of pig tongues and one lamb tongue...i was going to confit...but I might try this braising method. Haven't had a beef tongue for ages...since they went up to >$20 tongue round here
Whatcha gonna do with them now? Lengua Burritos are always a winner.
Still cheap here but harder to find. Used to be eaten like corn beef back in the day or as a cold cut.
Cured & smoked was more a European thing ,my preferred version. I just cure them same as my bacon.
Now I wonder where all the tongues go
The abattoir I worked in made pet food from the offal, tongue, skin, bones etc...all just went into a massive kettle, cooked then ground and sent off to a processor to turn into pellets etc....
Beef in general has sky rocketed in price here....so much so my favorite mexican place took lengua burritos off the menu...very sad..
I've had tongue, but she complained when I bit it.................but seriously, what does it compare to? Liver, gizzard, hearts, tenderloin???? And what does a tail taste like?
I think they go boxed to Japan to get used in yakitori grills or hotpots.Going to Tokyo in April so I will see for sure.