Beef tongues

Discussion in 'Nose to Tail' started by terry56, Feb 12, 2016.

  1. I put my brining beef tongues into the garage to cure. It has been a relatively balmy Central Ontario winter. On Wednesday nite the temperature plunged to -20*C ( -4*F ).When I went out Thursday morning, the brine had frozen, not solid but to a heavy slush. It was a regular brining solution of Prague # 1 and salt.Will it still be good when it returns to 40*F?
  2. I forgot to mention that it was only 4 days into it's cure.
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    There was a discussion here recently...the curing process stopped in your bucket, but once return to fridge temps it will start again.

    You are good to go.
  4. grabber

    grabber Smoke Blower

    Here's a video where Jacques Pepin does tongue.  Scroll to episode 111- Offal products.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Any day where the brine was below 36°F does not count toward the total curing time. The meat was too cold to absorb the cure...JJ
  6. venture

    venture Smoking Guru OTBS Member

    Yeah, when curing meat, I turn my fridge temp up from its normal setting.

    Good luck and good smoking.

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