I visited Japan recently and ate some smoked tongue (Delicious it was
too!). Does anyone have a reliable recipe or advice on a suitable
brine. I'm going to use my water smoker.

"Graeme Walker" wrote in message
om...
I visited Japan recently and ate some smoked tongue (Delicious it was
too!). Does anyone have a reliable recipe or advice on a suitable
brine. I'm going to use my water smoker.

I had one a year ago that a guy just threw on his New Braunfels smoker
and let sit for about 6 hours. There is a membrane which dries and
separates from the real meat. It is kind of like a papery shell after
being in the smoker. I think that tongue could have used another
couple of hours. It was not dry at all, but it seemed like it could have
been more "done". It was tasty, though.

I have two beef tongues in my freezer now, and I am planning to
smoke them. I have a newly acquired New Braunfels smoker/grill
without the side box. I also have an ECB which has been modified
per the FAQ, and has been further modifed into a double-stack
unit, which I call the ECB MKII. I have also modified the firepan
from the FAQ, by adding a "baseplate" made from an old air-bake
cookie sheet. The legs pass through this, and give it much better
stability.

I will be interested in the responses to this post, because I am
trying to decide if spices or rubs will add to the flavor of the smoked
tongue.

--
Tank

Welcome to the "Q" Zone

I think there is a technique for blanching the tongue in boiling water to
pull the membrane off first. Any Mexican Lengua experts out there?


"Tank" wrote in message
...

"Graeme Walker" wrote in message
om...
I visited Japan recently and ate some smoked tongue (Delicious it was
too!). Does anyone have a reliable recipe or advice on a suitable
brine. I'm going to use my water smoker.

I had one a year ago that a guy just threw on his New Braunfels smoker
and let sit for about 6 hours. There is a membrane which dries and
separates from the real meat. It is kind of like a papery shell after
being in the smoker. I think that tongue could have used another
couple of hours. It was not dry at all, but it seemed like it could have
been more "done". It was tasty, though.

I have two beef tongues in my freezer now, and I am planning to
smoke them. I have a newly acquired New Braunfels smoker/grill
without the side box. I also have an ECB which has been modified
per the FAQ, and has been further modifed into a double-stack
unit, which I call the ECB MKII. I have also modified the firepan
from the FAQ, by adding a "baseplate" made from an old air-bake
cookie sheet. The legs pass through this, and give it much better
stability.

I will be interested in the responses to this post, because I am
trying to decide if spices or rubs will add to the flavor of the smoked
tongue.

--
Tank

Welcome to the "Q" Zone