Cured and smoked bison tongue [finished cooking, updated pics]

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PorkHock

Newbie
Original poster
Jul 31, 2020
13
17
Turns out I live in an area with a bison ranch within in an hour drive. You know what that means....

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Oh yeah, couple of bison tongues!
I had already punctured the bag on the right, which is why the bag lost its vacuum. I knew had to stop and get a picture of both of them together. Here's one of them soaking in some water to draw out some of the blood. This is the smaller of the two.
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Looks like hes trying to climb out of the bowl :emoji_laughing:
After it soaked for a while I injected it with some of Pop's brine and submerged it in the remaining liquid. Going to let it hang out for a couple of days in the fridge before it hits the smoker. I think Im going to mimic those Japanese chefs on youtube and skin this guy before tossing him on the smoker. We'll see how that turns out LOL
 
Last edited:

PorkHock

Newbie
Original poster
Thread starter
Jul 31, 2020
13
17
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You can see I took half the tip off the night before, I had to try it!

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Smoked it to an IT of 155. Very pleased with how this turned out, very juicy and surprisingly tender. Tremendous in your face bison flavor! If you ever get the opportunity to cook one I highly recommend it!
 

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