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smoked beef tongue recipe
Posted: 14 March 2012 09:54 AM   [ Ignore ]
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Whitetailfreak had PM’d requesting this recipe for smoked beef tongue, since this is no super secret recipe I am putting it on here in case anybody else would like to try it. I also use this for beef hearts except I tie up the hearts before putting them in the stockinette’s. This is a recipe for 10lb’s.

2 1/2 gallons water
1 lb salt
1 cup insta cure No. 1

Tongues are washed then pumped 5% of it’s weight with brine and then placed in brine for about 8 days. Tongues should be overhauled on the 4th day. Remove tongue’s, wash and place in stockinette. Keep at room temp for 4 hrs. while smoker is heating to 140 degrees F. Place in smoker with the damper wide open to allow drying. Add smoke and raise heat to 180 for at least 4-5 hrs. remove when they are firm to the touch. Let cool cool till 110 degree’s then place in cooler overnight.

That is the basic’s. I season mine with white, black and cayenne pepper, garlic & onion powder, paprika, Riley’s seasoning and Greek seasoning. Seasoning the tongues before placing into the stockinette. The heart’s I season the inside then roll up and tie and then season the outside before placing them in the stockinette and I do cook them till I reach an internal tempature of 150-152 degrees. After sitting over night I slice it into deli like slices. Also before making your brine read the instructions for the Insta Cure it could very from this.

If anyone really enjoy’s making any type of sausages, salami’s or curing meats. You should look into getting a book by Rytek Kutas “Great Sausage Recipes and Meat Curing” www.sausagemaker.com this book is the bible fo sausage making and meat curing.

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Posted: 14 March 2012 10:58 AM   [ Ignore ]   [ # 1 ]
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Thank-u for the recipe!!Ill be trying the tongue sat..It sounds AWESOME!!!!

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Posted: 14 March 2012 11:19 AM   [ Ignore ]   [ # 2 ]
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I would be carefull WTF if you are going to cure and smoke it in that time. With out giving the brine the proper time to soak in and work, it might spoil while cooking it at that low tempature. I would start the brineing now and then smoke it the following Saturday.

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Posted: 14 March 2012 11:38 AM   [ Ignore ]   [ # 3 ]
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10/4 Berlin. I put down 7 beef this am so i have some VERY fresh tongue to try:)Everyone i talk to says beef tongue is awesome, I cant wait to try it….

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Posted: 14 March 2012 11:47 AM   [ Ignore ]   [ # 4 ]
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I love beef tongue…Usually just crock pot and eat on buttered bread…

When smoking, do you skin before or after?...

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Posted: 14 March 2012 12:01 PM   [ Ignore ]   [ # 5 ]
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This may shock you but I don’t, a little bit of the outer edge may be just a little chewy. I would say the piece of gristle on a chicken breast is a little more chewy, but after being smoked it’s not even that as thick as you think it would be. May have to do the soaking in the salt. You guy’s butcher your own?

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Posted: 14 March 2012 12:16 PM   [ Ignore ]   [ # 6 ]
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I can see that if sliced thin….

Just cut my own deer here…As for the beef tongue and hearts, a friend raises cattle and gives me all the tongues and heart I want…

Pretty sure that WTF work in the industry…

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Posted: 14 March 2012 03:10 PM   [ Ignore ]   [ # 7 ]
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I butcher/cut for aliving…Its a messy job but someone has to do it:)

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Posted: 15 March 2012 08:21 AM   [ Ignore ]   [ # 8 ]
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I have done my own hogs for years but had to do it in the fall or winter when they could hang. Deer I could quater and put in a fridge to cool. My farmin buddy and I just went in on a walk in cooler so we are goiong to start doing are own. I already have a Hobart meat saw, grinder and stuffer so all we have to do is get this cooler put back together and we are ready to rock and roll.

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Posted: 15 March 2012 08:41 AM   [ Ignore ]   [ # 9 ]
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Sounds like your gonna be busy this year berlin. Theres nothing like home butchered beef and pork….its AWESOME!!!!

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Posted: 15 March 2012 09:32 AM   [ Ignore ]   [ # 10 ]
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We are just doing this for ourselves not to sell, you know the hassle I would have to go through for that. Plus when he has a calf that might break a leg or hurt somehow or an older cow he wants to get rid of we don’t have to worry about getting it the processor, we can do whatever we want with it. Even with an older animal for hamburger. Your in the business and know how they are on taking injured animals and some places only take them on certain days also. Then there are some other different families that farm and raise cattle that are good friends of ours that we are sure wouldn’t mind using it either (maybe for a case of beer and a few steaks) also. Can I figure now you lost your thumb on the job?

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Posted: 15 March 2012 09:43 AM   [ Ignore ]   [ # 11 ]
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I lost the thumb playing with steel ibeams for a buddies tower blind. But being kicked by a cow ya just dropped hurts like hell!!Your right though alot of places wont take hurt animals and the state inspecters are a pain in the a**!!!!

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Posted: 15 March 2012 09:54 AM   [ Ignore ]   [ # 12 ]
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I-beams for a tower blind? I’me afraid to ask on that one. A guy I work with did lose his ring fingure climbing out of his stand though, next to last step down, ring got caught somehow and popped it off. He wasn’t even falling.

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