Smoked Beef Tongue Smokers Meat Forum
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Beef natural language
- Thread in 'Beefiness' Thread starter Started past pc farmer,
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- #ane
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Gonna get brining tomorrow.
I tied the thin part over to try to get uniform thickness.
- #2
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- #three
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Whatever pointers????I'thou going to have to pull up a chair and watch this one.
Going for pastrami.
- #4
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I honey tongue whatsoever way ya melt it, normally I slowly braise it, and so absurd and pare it and finally cube information technology for finishing in a lite sauce. Sometimes I just end in broth and spices so slice it for sammies.
Parboiling or braising make skinning them much easier.
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You and me both, brotha !!I'm going to have to pull up a chair and watch this ane.
I've interested in doing a tongue for awhile. I see you skinned information technology raw ?? That must have been quite an run a risk. Seems every mention of it hither, folks at least par-melt it earlier skinning to make it easier.
I'one thousand thinking I would have cutting it and stacked it before tying (not too late to modify your mind). That mode your first (or last) slices from that end won't exist with the grain.
- #6
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I am winging this. I do pastrami. I cure so thats out of the mode.I got goose egg for ya for curing or pastrami.I dearest tongue any way ya cook information technology, normally I slowly braise it, then cool and skin it and finally cube information technology for finishing in a light sauce. Sometimes I simply finish in broth and spices then slice it for sammies.
Parboiling or braising make skinning them much easier.
I have never used natural language earlier.
I didnt want to melt it in a pot to peel, I desire to cook in the smoker.
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- #8
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Maybe. I would detest to disappoint people one thousand.[emoji]129300[/emoji] will this tongue be a guest at the get together?
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Al
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Chris
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- #12
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I call up yous're actually on to something here Adam. How long are you going to go along it in the cure? B
2 week cure I think. Gonna get some spices simmering at present.
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:popcorn :cheers:
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Pops, was the cure and smoke heald back at bay by the skin?
Cure it, smoke it, then skin it common cold is the easiest style, then reheat for serving. Dad did thousands of them, I'd scout him pare them at the block for customers.
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No, not at all, more similar the cure was held back by the meat, non the skin - pare is as porous as the meat fibers.
Pops, was the cure and smoke heald back at bay by the pare?
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