Mom's Cured and Smoked Beef Tongue Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Brine for curing tongue
4 pints of water
2 cups of coarse salt
1 cup of brown sugar
1 Tbsp of salt peter ( you can get it from the local packer)
4 whole cloves of garlic or more
2-4 large cleaned and trimmed beef tongues
Crock jar large enough to cure tongues in
Liquid smoke ( wrights)
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Directions: |
Directions:Place the above brine ingredients in a large sauce pan and bring to a boil. When it comes to a boil remove from heat and refrigerate until it is completely cool. Wash and trim the beef tongues and place them in your large crock and pour the brine over the tongues. Make sure that they are completely submerged. You may have to put a small plate on them and use a jar full of water to weight them down. Place crock in the refrigerator. Let the tongues stay in brine for 10 days turning them every other day. Once they have cured for 10 days remove the tongues and wash and dry them and rub them all over with the liquid smoke. Then you can hang them in a cool dry place for 2 days. We used our store room in the basement. You can then freeze them until you are ready to cook and use them. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:12 days |
Personal
Notes: |
Personal
Notes: This was an old recipe given to us by Molly Lamb which was a German immigrant that settled here near Otis, Her family still lives in this area.
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