Going to knock this out for dinner tonight,probably with salsa verde, & what you guys call dirty rice. I will post photos as I get it up & running.
Next time I will blanch & skin before brine.The shop bought ones I just poach & peel but they have been smoked like ham I figure. They are getting harder to find. Good thing as far as my wife is concerned.Beautiful job! Great bear view!
By the way, if you blanch the tongue, it will make it easier to remove the outer skin. Blanch it and then shock it by putting it in cold water immediately, let it cool for a minute or two and then the skin will be easier to remove. Same basic process as if you have peeled tomatoes.