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Buffalo Tongue
A simple variation on the brine and boil theme. The rule of thumb for brining hams is a half day per pound of meat. Tongues seem to take a week for the brine to penetrate, even if they only weigh two...
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Bath Chaps, Revisited
A while back I wrote a post on cold-cut Bath chaps: a boned-out pig’s head, cured, rolled around the tongue, tied, poached, and sliced. While I was extremely happy with the look of those Bath chaps,...
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Pork Tongue
The tongue is one of those cuts that sounds way, way weirder than it really is. The tongue has two sections. There’s the part that we usually think of when we consider an animal’s tongue: the part at...
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Bulletin: Corned Beef Tongue
I’ve given details on preparing tongue a couple times (here for buffalo, here for pork). This corned beef tongue was brined with curing salt and lots of pickling spice. As you can see in the picture,...
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