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
>
>