Author Topic: Smoked beef tongue?  (Read 137 times)

stout

  • Sr. Member
  • ****
  • Posts: 172
    • View Profile
Smoked beef tongue?
« 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?

SconnieQ

  • Hero Member
  • *****
  • Posts: 1529
  • Model #1 since Jan 2015
    • View Profile
Re: Smoked beef tongue?
« Reply #1 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
« Last Edit: July 20, 2017, 03:29:29 AM by SconnieQ »
Kari from Madison WI "77 Square Miles Surrounded by Reality"
SI Model #1 with "Libby the dog" poultry skin eating accessory
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Precision Cooker (sous vide)

stout

  • Sr. Member
  • ****
  • Posts: 172
    • View Profile
Re: Smoked beef tongue?
« Reply #2 on: July 20, 2017, 08:08:31 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