Smoking Food by Chris Dubbs

Author:Chris Dubbs
Language: eng
Format: epub
ISBN: 9781510745353
Publisher: Skyhorse Publishing
Published: 2019-06-14T16:00:00+00:00

Tongue

Beef, lamb, or pork tongues taste exceptionally fine when smoked. The smaller, younger tongues—those weighing less than three pounds—are best. But larger, five- to six-pound tongues are also good.

Tongue has a tough skin that inhibits curing and smoking. The skin is difficult to remove unless the tongue is first cooked. Simmer tongue in water to cover for two to three hours, until tender, then peel and cut away the skin, also removing the gristle and other waste at the base.

The tongue may be smoked immediately or cured by allowing two days per pound. Smoke tongue for one to four hours at 140ºF. Serve hot or cold.

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