tongue...cured, brined...thoughts?

[gnatboy911]

Hey guys, 

So I have a tongue in the freezer I'd like to do something delicious with.  I have read up on the difference between corned beef and pastrami. I think I'd like to go the pastrami route, but had some other questions.

Some recipes have had some differences.  Some call for just a salt, sugar, spices brine.  Yet, others call for that plus some curing salt #1.  I'm fairly new to curing things, so I was wondering what you guys thought about each method.  

I found this thread: http://www.smokingmeatforums.com/t/139765/pickled-beef-tongue-3rd-times-the-charm

and the curing/boiling, peeling, then cold smoking seemed like a route I wanted to take.

Thoughts guys?

Thanks!

Nate.

 

[crankybuzzard]

If you cure it, I've found that splitting the tongue down the middle shallowly will help get it cured really well.  Then after curing (Pop's is what I used), I smoked it for a while like I would sausage and then wrapped it in some foil with a little dark beer (1/4 cup maybe), let it run along at 225 for a couple of hours, split it open and dove in.  

That was several years ago and I think it may have been in a thread with barbacoa where we also smoked the whole head...  Tongue has a very unique flavor and I'd do it a lot if they weren't so expensive here in Texas!

 

[gnatboy911]

Thanks Crankybuzzard for the reply. Sounds delicious. Might go that route. The tongue is from an elk I got this year.

 

[dirtsailor2003]

Yep I have done just like CB. This would be a great project for Sous Vide...

 

[bellaru]

Lengua tacos are my favorite! This has been on my to do list for a while. Good luck and I'll be watching.

 

[gnatboy911]

Yep I have done just like CB. This would be a great project for Sous Vide...

Dirtsailor...now you have me interested in the Sous Vide deal.  I've seen it come up lots of times on here. Been doing a little research and found this one highly recommended on Amazon...


I guess this could be a discussion for a whole new thread though...

 

[dirtsailor2003]

Dirtsailor...now you have me interested in the Sous Vide deal.  I've seen it come up lots of times on here. Been doing a little research and found this one highly recommended on Amazon...

https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1485212796&sr=1-5&keywords=sous+vide

I guess this could be a discussion for a whole new thread though...

Go visit this forum

http://www.smokingmeatforums.com/f/3182/sous-vide-cooking

 

[Bearcarver]

I would either Smoke it or Cure & Smoke it.

It already is Tender---It just needs Smoke Flavor, which you don't get from SV.

Just my 2 Piasters,

Bear

 

[gnatboy911]

Go visit this forum

http://www.smokingmeatforums.com/f/3182/sous-vide-cooking

Oh man, I didn't even know that one existed!  This site just keeps getting better and better.  Thanks Dirt!

Nate.

 

[dirtsailor2003]

I would either Smoke it or Cure & Smoke it.

It already is Tender---It just needs Smoke Flavor, which you don't get from SV.

Just my 2 Piasters,

Bear

I would combine all the above.

I've never foind tongue to be tender right out of the package. Normally need a longtime low and slow to get to the good tender spot.

 

[Bearcarver]

I would combine all the above.

I've never foind tongue to be tender right out of the package. Normally need a longtime low and slow to get to the good tender spot.

Yeah---I meant Tongue isn't tough like Eye Round, Bottom Round, and Sirloin Tip.

Those things are screaming for either SV or Slicing real thin.

You're probably right about Tongue though----Probably Cured, Cold Smoked, and SV.

Bear