Parksider I might have to do a small batch of something this week to test out my ‘sous vide’ cooker. Since I quit drinking beer (insert sad face) my brewing setup has sat mostly idle. I’m excited to fire it up!
Smoked Beef Tounge
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.