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Recipes => Beef => Topic started by: stout on July 19, 2017, 08:29:41 PM

Title: Smoked beef tongue?
Post by: stout on July 19, 2017, 08:29:41 PM

thinking i want to try smoking beef tongue and put it on the deli slicer for sandwiches
anyone here ever smoked a beef tongue?

Title: Re: Smoked beef tongue?
Post by: SconnieQ on July 20, 2017, 02:32:56 AM

It's on my list. My local deli makes beef tongue pastrami, and their tongue Rachel is about the best sandwich I've ever had. I think you could either cure it like pastrami, or just cook and smoke it without curing. The basic process would be the same.

1) Cure for 10-12 days if making pastrami. If not making pastrami, use your favorite brine recipe without cure.
2) Simmer for 3-6 hours or until very tender in a flavorful broth. (Note: Instead of the 3 hour simmer, I plan to sous vide at 158 for 36 hours instead.)
3) Remove the skin and trim fat and any bony bits.
4) Rub.
5) Low temp smoke for 2-3 hours.

Here is a good resource. It also has a link to the Carrots and Ginger recipe.
https://foodiemcfooderson.wordpress.com/2011/08/07/beef-tongue-pastrami/

And more good info in the link below, except this one uses a "par simmer" for the smoked version. It might be tempting to simmer just long enough to get the skin off, then finish the cooking until tender in the smoker, but I think it's better to cook until fully tender either by simmering, or sous vide, then low temp smoke for flavor. Tongue has thick parts and thin parts, and different muscle textures, so I think parts of it would dry out before other parts got tender if the cooking was done in the smoker. But it's up to you.
http://davescupboard.blogspot.com/2010/10/tale-of-two-beef-tongues-corned-and.html

Title: Re: Smoked beef tongue?
Post by: stout on July 20, 2017, 08:08:31 AM

Quote from: SconnieQ on July 20, 2017, 02:32:56 AM

It's on my list. My local deli makes beef tongue pastrami, and their tongue Rachel is about the best sandwich I've ever had. I think you could either cure it like pastrami, or just cook and smoke it without curing. The basic process would be the same.

1) Cure for 10-12 days if making pastrami. If not making pastrami, use your favorite brine recipe without cure.
2) Simmer for 3-6 hours or until very tender in a flavorful broth. (Note: Instead of the 3 hour simmer, I plan to sous vide at 158 for 36 hours instead.)
3) Remove the skin and trim fat and any bony bits.
4) Rub.
5) Low temp smoke for 2-3 hours.

Here is a good resource. It also has a link to the Carrots and Ginger recipe.
https://foodiemcfooderson.wordpress.com/2011/08/07/beef-tongue-pastrami/

And more good info in the link below, except this one uses a "par simmer" for the smoked version. It might be tempting to simmer just long enough to get the skin off, then finish the cooking until tender in the smoker, but I think it's better to cook until fully tender either by simmering, or sous vide, then low temp smoke for flavor. Tongue has thick parts and thin parts, and different muscle textures, so I think parts of it would dry out before other parts got tender if the cooking was done in the smoker. But it's up to you.
http://davescupboard.blogspot.com/2010/10/tale-of-two-beef-tongues-corned-and.html

thanks a bunch
i'll have to go over all this with a fine tooth comb