pork tongue

Discussion in 'Nose to Tail' started by moikel, Dec 2, 2011.

  1. moikel

    moikel Master of the Pit OTBS Member

    I went up to the chinese quarter to get some pork belly to attempt my first bacon.After contributing to the thread about beef tongue ,heart,kidney I figured Id ask if there was any tongue."Do you want beef or pig" BOTH. 

    So we are out of the chute with smoked /pickled tongue. I think Im going to brine it like its a bacon but not for so long then smoke the pigs tongues over apple. After that maybe a sweet sour deal with A grade wine vinager,slowly fried onions,carrots,celery,bay leaf,sultanas ,pine nuts.Poach tongue slice it then serve it at room temp after its sat in the liquid,sort of a salad deal.

    Beef tongue not sure yet ,I  might just brine it ,smoke it freeze it. Got a bit ahead of me with this bacon deal as it is.

    Photos after it thaws.
  2. michael ark

    michael ark Master of the Pit

    You got my attention .[​IMG]
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Oh man,  I sure like beef tongue sandwiches but I believe it is boiled and seasoned not smoked.  Can't wait to see what you come up with. 
  4. moikel

    moikel Master of the Pit OTBS Member

    I  think I  will just brine it overnight & hot smoke it tomorrow. I think I  will keep the sweet/sour agro/dolce in Italian deal. Its summer here now ,got that sort of feel to it. Make the sauce then put it in sliced after I  smoke it. I think.
  5. venture

    venture Smoking Guru OTBS Member

    Moikel, you never cease to amaze!

    We have a Basque restaurant here. They sometimes do lamb heads and we smometimes get lamb tongue.  Wonderful stuff!

    Good luck and good smoking.
  6. moikel

    moikel Master of the Pit OTBS Member

    OK I did 2 seperate brines.For the pork apple juice,apple cider,apple vinegar,coriander seed,cloves,brown sugar salt,dried orange peel.

    For beef ,salt ,brown sugar,garlic,bay leaves,.

    I figure I will put them in smoker tomorrow around 4 run it over apple wood for 2hours at 100c then see what Ive got. I [​IMG]trimmed then but didnt fancy my chances of skinning them raw,.Wife wont play ball on this so its only me eating so I  will freeze beef after I smoke it.Ive got some hazy memory of my grand dad eating it with dill pickles,mustard,cheese ,pickled onion,but as a cold cut.

    Pig tongue about 250gm each ,no waste.Im looking forward to it.
  7. moikel

    moikel Master of the Pit OTBS Member

    When I  was a little kid thats how Australians ate it. Or with parsley sauce & white bread.I buy it smoked from the Portuguese & Croatian butchers here & poach it,slice it ,& serve it with salsa verde or mustard fruits. People are either all over it or its "Mick what have you cooked this time??" 

    I was actually in chinese quarter to buy bellies for bacon & saw pig kidney,liver,stomach,figured I  was in right place for tongue.

    Im going to smoke it tomorrow then see about the sweet /sour deal,I think Im close to how I  ate it in Italy which I  posted in redclaymuds, darkside thread.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Can't wait to see how this turns out!
  9. Looking good. 

    Tongue is next on my list.  Still have all this beef heart and beef kidney to eat.  The family won't touch it but the dogs go crazy at the smell every time I pull a package out of the fridge.
  10. What do you think about blanching the tongue and then peeling it?   I'm thinking if you can get that outer layer off quicker the tongue will absorb more smoke and rub flavor.
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    Oh man I just can't get into tongue. I guess I have never tried it so I shouldn't say anything but it just kind of grosses me out. If someone made some I would definitely have to give it a try just so I could say I did it. It must be good since so many people eat it.
  12. moikel

    moikel Master of the Pit OTBS Member

    I could have blanched/skinned them before brine. I  think I will lose a lot of flavour if I  poach them  before smoking . I figure I  might split them from underside lay them out flat on the rack skin up.
  13. moikel

    moikel Master of the Pit OTBS Member

    This will be the sauce the tongue goes into sliced straight out of smoker.Fried a large red onion finely sliced,finely chopped carrot,garlic,2 bay leaf,some sultanas that I soaked in a bit of marsala,chopped chilli,salt pepper. When all that was soft added 5tabs white wine vinegar,big glass white wine,juice of a blood orange & some orange zest. Added pinch of brown sugar,simmered it for 10 minutes.I didnt have any pinenuts so used some pistachios unsalted[​IMG]
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That Sauce sounds good on Anything!...I was thinking maybe, Shallow crosshatch cuts through the membrane would let smoke in without having to Blanch/Par-cook the Tongue to remove it first...JJ
  15. moikel

    moikel Master of the Pit OTBS Member

    I adapted sauce from one I use on fried sardines,where you let sardines sit in sauce for a few hours then serve or keep in fridge for a few days.Its originally from Venice. I butterflied tongue cutting from bottom laid them out flat in MES. They have had about an hour at 90c over apple Im going to bump it up to 100c for second hour. Turn them over.
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That actually sounds like a better plan!...JJ
  17. moikel

    moikel Master of the Pit OTBS Member

    OK  its done[​IMG]Came out of the smoker after 2 hours,tips a little dry ,dogs dIdnt complain. Tasty fatty in a good way,got that hint of apple ,smokey .So I  sliced all of it & put it in sauce ,simmered it off for maybe 4 minutes served it. It was just lovely ,sweet,soft texture ,might have let it go a little long in MES but just so tasty.  It almost has the texture of weisswurst .The sauce was a winner its my fried sardine sauce tweaked a bit.I think the vinegar ,citrus juice  deal was a good choice,cuts the fat a little gives it a little tang.I think I  got close to what I  ate in Italy.In the end I  didnt skin them  just ate it as they were.[​IMG][​IMG]
  18. moikel

    moikel Master of the Pit OTBS Member

    Bearview! Put all the leftovers in fridge to mature. Its a nice combination of flavours.I think the beef tongues I  buy must be cold smoked.They are a deep purple /red colour. I put beef tongue to one side for the moment.I left it in brine for 24 hours,then trimmed it. I cant get on it this week.Wife can only eat so  much take out[​IMG][​IMG]I had to use pistachios because the only pine nuts at Cosco were in huge packets. Canadian wife loved the place,homesick. Bought Yoshidas & yellow mustard ,& just went with it. Theres a few US things we havent seen before.Looked over the meat not sure.. yet.
    leah elisheva likes this.
  19. michael ark

    michael ark Master of the Pit

    Looks greatThumbs Up
  20.     I agree how long do you think you would have to blanch it?  When I have done beef tongue it usually takes some time before the skin will slide off and by then they are totally cooked.

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