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Organ meats

Discussion in 'General Discussion' started by scott t, Apr 25, 2006.

  1. Apr 25, 2006 #1
    scott t

    scott t Newbie

    SE Pa
    Has anyone tried smoking beef tongue? My guess is that it is possible but you you would have to be real careful to not dry it out. I was also think of a smoked, stuffed beef heart would be delicious. Any suggestions or recipes would be appreciated.
     
  3. Apr 26, 2006 #2
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    ScottT, When we had the smokehouses, we used to smoke beef tounge all the time. We used to spray inject them with/and then soak them in a brine containing sodium nitrate and sodium nitrite. After a two-three day soak in the brine we would rinse them off and hang them in the smokehouse. They would them be smoked at 190 degrees (with apple wood for smoke) until they reached an internal temp of 160 degrees. When the outer membrane is stripped off the tounge, we would either fry up slices for breakfast meat or we would make sammiches out of them with mayo, mustard and a thick slice of red onion between our favorite bread. MMMmmm
     
  4. Apr 27, 2006 #3
    larry maddock

    larry maddock Master of the Pit OTBS Member

    BOURBON,MISSOURI
    yo dude.
    any meat smoked is better than
    wasting the meat.

    i like to throw a lb of braunsweiger
    minus the skin ,on for a hr. or 1 1/2 hr.

    i do this to fill up the racks.

    a law to live by.---dont waste the smoke!!

    put some velveeta in a pyrex dish next to the sweiger,---it will melt -but get some smoke.
    get some good crackers-pickles and a jalapeno.

    man thats a good lunch.
    even with tea---lol
     
  5. Apr 28, 2006 #4
    monty

    monty Master of the Pit Moderator OTBS Member SMF Premier Member

    Newark, Vermont
    Larry, would that be a "Twisted Tea"? When speaking of organ meats my favorite traditional Scottish "sausage" comes to mind: Haggis! I'm gonna do a bit of research and see if I can come up with a recipe for haggis suitable for smoking.
    Cheers!
    Monty
     
  6. Apr 28, 2006 #5
    jlloyd99

    jlloyd99 Meat Mopper OTBS Member

    Chillicothe MO
    Monty, Alton Brown has a Haggis recipe on foodnetwork.com. He cooks it by boiling it for three hours but you could probably use this in a water smoker and get by just fine. After seeing him make this on the show and reading the recipe though I'm not sure why anyone would eat this. But to each his own and I hope this works for you.
     
  7. Apr 28, 2006 #6
    monty

    monty Master of the Pit Moderator OTBS Member SMF Premier Member

    Newark, Vermont
    Thanks for the tip, Lady J! Traditionally haggis is cooked in the ground over hot rocks and hardwood coals. I'll check it out!
    Cheers!
    Monty
     
  8. Apr 28, 2006 #7
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Now, Monty, need I be reminding ya not to forget the neeps and tatties to go with that haggis? And you'll be needing a Piper too at serving time along with a wee dram of the single malt! :mrgreen:
     
  9. Apr 28, 2006 #8
    monty

    monty Master of the Pit Moderator OTBS Member SMF Premier Member

    Newark, Vermont
    Neeps'n tatties as well as a single malt! Are you sure yer no me grandpap reincarnated?
    Cheers!
    Monty
     
  11. Apr 28, 2006 #9
    monty

    monty Master of the Pit Moderator OTBS Member SMF Premier Member

    Newark, Vermont
    And I'll do me own pipin', if ya please!
    Monty
     
  12. Apr 28, 2006 #10
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    And the more power to ya man! I took piping lessons some years back (okay, a LOT of years back) and after some very unsuccesful attempts at making a sound come out of the practice chanter other than that of a dying goat, the Instructor took the chanter from me and handed me a set of drum sticks and introduced me to the Drum Major!
     
  13. May 4, 2006 #11
    bekellog81

    bekellog81 Meat Mopper OTBS Member

    Meadville, MO
    MMMMM all of this talk about oragan meats is making me hungry!!!!!! Goina have to try it