I was just at our local supply and found packages of 4 beef tounges. I have been searching all of my cookbooks for smoked tounge. Anyone have a good recipe?
Rapper
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Welcome to the forum Rapper. There have been a few discussions of smoked tongue, here is just 1 of them. Their search tool is a great resource.
Thread on tongue
bob
Thread on tongue
bob
Welcome to the forum, Rapper. I hope you enjoy your tongue.
I've never had it smoked, but have had it prepared other ways, and once you get past the whole tongue thing, it is really pretty good...have you had it before rapper?
Update on smoking tongue.
We smoked one 3 lb beef tongue. As papa shaka's recipe called for boiling one hour first, so as to loosen and remove the skin - we boiled this tongue two hours at a hard simmer to loosen the skin. I did use his suggestion to salt and use pickling spice in the water.
Then using the Amerique with the thermometer probe set to 185 degrees, it took three hours at a 225 degree box setting to set off the finish alarm. We used four ounces of hickory.
Flavor - wonderful. Sliced it and made sandwiches of rye bread, hot mustard, Swiss cheese and beef tongue. My wife is reluctant eating any odd cuts of meat, but she liked this sandwich. The mustard was homemade.
We smoked one 3 lb beef tongue. As papa shaka's recipe called for boiling one hour first, so as to loosen and remove the skin - we boiled this tongue two hours at a hard simmer to loosen the skin. I did use his suggestion to salt and use pickling spice in the water.
Then using the Amerique with the thermometer probe set to 185 degrees, it took three hours at a 225 degree box setting to set off the finish alarm. We used four ounces of hickory.
Flavor - wonderful. Sliced it and made sandwiches of rye bread, hot mustard, Swiss cheese and beef tongue. My wife is reluctant eating any odd cuts of meat, but she liked this sandwich. The mustard was homemade.