I don’t know if it was all the raving reviews on the other Charcuterie sites or that I have been having the Nanny on as background noise to much lately but when I picked up the full size pork loin (don’t worry girls, it won’t be ready till after the March challange is done) to make into my smoked Canadian Bacon, and I left with a full size Beef Tongue.
DH swears he is not going to eat any, but I keep telling him that when I serve it, it won’t look anything like it does now! Then I got the sucker home and its not pretty like the other tongues on the net.. O no, mines all real looking.. (maybe they trimmed their before the photo was taken)
Noticed that at least half the sites said that the thicker part of the tongue could be hard to get corned all the way though, so I got out a new needle and put some of the brine directly in the meat..
So the really funny part was the first one I did, when I removed the needle the brine shot right back out of it.. made me laugh, so after that, I gave it a little wiggle before taking it out and that fixed the issue.. Then into its full brine and into the fridge, it should be ready in about a week or so.
So anyone want to send me their best corned beef tongue recipes? I’m open to idea’s.. I will share the results..