Smoked Lingua - Beef Tongue
Posted: Wed Jul 06, 2011 7:02 pm
2 ea lingua, about 9 lbs, washed.
Brine:
3 cans cheap beer.
1 T salt.
1 large leak, chopped.
3 cloves garlic.
Enough water to cover
Bring brine and lingua to a boil. Remove lingua from brine, cool a bit and remove skin and fat. Let brine and lingua cool.
Taste the brine. You want a slightly salty taste. Adjust the salt level. Also add in any other spices you desire.
Large container lined with two plastic garbage bags, one inside the other. Place the lingua and brine in the plastic bags. Throw in any other meat you want brined. Pull the inner plastic bag up and tie so that the brine covers the meat. Same with outer plastic bag. Place container with meat in the refrigerator for a couple of days.
Rub: Vegetable oil and mustard. Cover meat with the rub. Smoke until meat internal temperature reaches 150 degrees for beef and 180 for pork.
Story time: Daughter said that she and grand daughter were going to Sam’s Club shopping. I gave her $60- and said pick up some beef tongue. Found some in the specialty meats section. Daughter took a long look and refused to pick up the packaged tongue because it looked gross. Grand daughter had to pick up two packages of tongue. At the check out, daughter had the cashier triple bag the tongue so she wouldn’t have to touch or look at it.
Brine:
3 cans cheap beer.
1 T salt.
1 large leak, chopped.
3 cloves garlic.
Enough water to cover
Bring brine and lingua to a boil. Remove lingua from brine, cool a bit and remove skin and fat. Let brine and lingua cool.
Taste the brine. You want a slightly salty taste. Adjust the salt level. Also add in any other spices you desire.
Large container lined with two plastic garbage bags, one inside the other. Place the lingua and brine in the plastic bags. Throw in any other meat you want brined. Pull the inner plastic bag up and tie so that the brine covers the meat. Same with outer plastic bag. Place container with meat in the refrigerator for a couple of days.
Rub: Vegetable oil and mustard. Cover meat with the rub. Smoke until meat internal temperature reaches 150 degrees for beef and 180 for pork.
Story time: Daughter said that she and grand daughter were going to Sam’s Club shopping. I gave her $60- and said pick up some beef tongue. Found some in the specialty meats section. Daughter took a long look and refused to pick up the packaged tongue because it looked gross. Grand daughter had to pick up two packages of tongue. At the check out, daughter had the cashier triple bag the tongue so she wouldn’t have to touch or look at it.