Pickled Tongue

Epicurean Exploits - Food and Recipes
1

I finally found a good large beef tongue to pickle. I put it in last night. I have not done it since the EBob days (I remember only because it got Cheryl Mills in trouble when she innocently wrote, “I’ve never had tongue.”). I do not remember how long it will take and sources recommend times from 4 days to two weeks. Has anyone done it recently? This tongue is about 3 pounds and I used the brine recommended by Ruhlman and Polcyn for brisket, which was 2 tbsps of pink salt for a gallon of liquid. I used just over a quart of brine and adjusted everything else accordingly.

After it is pickled, I will remove the skin, rub with Pastrami spice, and slow smoke at 180-200 degrees on the BGE,

2

Seven days is my go to, but I spear the tongue in several places with a skewer to the core to ensure the center of the tongue is pickled. Not a fan of longer brining, personally. I’ve also had trouble skinning the tongue before it’s cooked, but I e only tried it a couple of times.

I was looking at a tongue today, but I’m the only one in the family that eats it. That’s a lot of tongue for one person