Looking for a recipe for Smoked beef tongue.

[chopperloui]

I'm a new bradley digital smoker owner. So far I've done smoked salmon, smoke ribs, smoked chicken breast, smoked mozzarella and cheddar cheeses. Now I would like to smoke a couple of beef tongues. I am familiar with the boil and peel process. But what type of brine should I use and in what order should I follow? Boil, peel, brine, smoke?

Also looking for info on smoked hard boiled eggs.

Thanks

Chopperloui
Bad Axe, Mi.

[Gizmo]

Welcome chopper,
If you do a search on beef tongue, you will find some posts here on that not too long ago.  Tip for searching, go back to the main screen before doing the search so you will look through all the topics, not just the one you are reading.

[La Quinta]

chopper...dude...when you find out...pass it on...I love beef tongue!!! (Hard to get where I live)  My Mom used to make it when we were kids...send us off to school with tongue sandwiches (on Rye...slathered with mustard) ...!! Needless to say my brother and I didn't do much lunch swaps!!!  :D WE were kinda the freak kids!! Whoda thunk it huh????  :D  :D  :D I'm kinda proud of that!!!

[chopperloui]

Yes its awesome tender meat. My mom makes great pickled tongue. My Dad fooled around with smoking it before and it was good, but needed a bit more brining. So I hope to get some expert advise here.

[La Quinta]

Peeps will come on with a recipe.... chopper...fear not...may come from over the pond...they do tend to eat more organs meats then we do...(I love all of them)!!

[Gizmo]

Here is the link I was speaking of earlier.  Had to take the boss out for a birthday dinner and didn't have time to do the search.  It is not a recipe but does talk a little about some thoughts on the subject.

http://forum.bradleysmoker.com/index.php?topic=2851.0

[West Coast Sausage Maker]

I have a recipe. u..mmm its on the tip of my ..........tongue.

Wow wasn't that a mouthfull !

Sorry my tongue jokes are in poor taste.


In my store we use the Montreal Smoked Beef recipe  (Beef tongue)
If you're using pork, just folow the ham or bacon recipes

[La Quinta]

TBS...dude...those jokes...BAAADDD...made me smile anyway!!  :D

[Buck36]

We used to eat cow tongue sandwiches when we were young but I haven't had one in years.

I haven't smoked one but I did find this on another board.....

http://www.smokingmeatforums.com/forums/archive/index.php/t-10309.html

I purchased a 4 lb. fresh cow's tongue, washed it in cold water, and made a brine to start the curing process (thanks to Joe B. on the Cookshack Forum for this one):

20 cups Cold Water
1 cup Morton's Tender Quick
1/4 cup Garlic Powder



I put all of the brine ingredients into a large stockpot and brought it to a simmer to dissolve everything. After allowing the brine to cool completely, I used my trusty "Cajun Injector" to pump as much brine into the tongue as possible. The entire thing was then submerged in the remaining brine, weighted down with a plate, and put in the refrigerator for three days.

Special Note: I have seen some Smoked Tongue recipes that call for parboiling the tongue first to remove the tough outer skin before brining and smoking. Every Smoked Tongue that I ever ate still had the skin on when it was served...so I did not pre-cook it and I left the skin where it was.

Ready to Smoke

The following photos show what I had after the three days of curing:

[Buck36]

Couple more links...

http://playingwithfireandsmoke.blogspot.com/1996/12/beef-smoked-tongue.html

http://www.barbecuen.com/tongue.htm