Geir Widar
TVWBB Wizard
I’ve seen your Pastrami posts, John Des mentioned, and several others forgotten, and finally found out that I should give it a go.
Here in Norway we do not have the Swedish “smørgåsbord”, but lunch, served cold, and as a buffet is actually more common than in Sweden, where they tend to eat warm lunch. A strange kind of people.
Well, off we go. I bought a turkey breast for this, and thought the breast would feel a bit lonely on my large WSM, so I bought a cow’s tongue as well. It was already salted, my guess is to the usual 2,5- 3%. The turkey breast was dry salted, 2.7% with chrushed pepper corns, some sugar and laurel leaves for the usual three days.
The tongue looks like this:
Not very appetizing, I must admit. It actually looks like an inedible part of a cow. 2 pounds.
Normally we do not smoke the tongue, but cook it for about three hours in simmering water before the very thick and strong membrane on the tongue can be removed from the tip and backwards.
I could not use this approach, as I was going to smoke it, so I cut off the membrane with my Masahiro knife. It felt like the edge of the knife was dull, this membrane is really something, the toughest one I have ever put a knife into.
I can easily shave myself with this knife.
I packed the tongue in some food net, I do not know the proper English word. I folded the tip of the tongue, and added some gelatin between the layers.
No pictures from the smoke, because nightfall at this time of the year is right after 3 o’clock. I live “in the middle of the Hudson bay” if you move my location over to your continent.
Now, after three hours in the WSM at 150 degrees F, smoked with a generous amount of Alnus incana, a variety of alder, and some juniper as well. Finished to 170 degrees F in the oven.
This is how it looks after smoking
And the plated shots.
First the tounge. A great success! Very moist, with a subtle smoke flavor The tip of the tongue was a tad dry, but that was expected, as there is no fat in that part of the tongue.
The turkey, a bit drier, but with a fantastic smoke flavor! Both of these cooks are keepers!
Thanks for watching, and for your time, and please click on pics to see larger ones.
Here in Norway we do not have the Swedish “smørgåsbord”, but lunch, served cold, and as a buffet is actually more common than in Sweden, where they tend to eat warm lunch. A strange kind of people.
Well, off we go. I bought a turkey breast for this, and thought the breast would feel a bit lonely on my large WSM, so I bought a cow’s tongue as well. It was already salted, my guess is to the usual 2,5- 3%. The turkey breast was dry salted, 2.7% with chrushed pepper corns, some sugar and laurel leaves for the usual three days.
The tongue looks like this:
Not very appetizing, I must admit. It actually looks like an inedible part of a cow. 2 pounds.
Normally we do not smoke the tongue, but cook it for about three hours in simmering water before the very thick and strong membrane on the tongue can be removed from the tip and backwards.
I could not use this approach, as I was going to smoke it, so I cut off the membrane with my Masahiro knife. It felt like the edge of the knife was dull, this membrane is really something, the toughest one I have ever put a knife into.
I can easily shave myself with this knife.
I packed the tongue in some food net, I do not know the proper English word. I folded the tip of the tongue, and added some gelatin between the layers.
No pictures from the smoke, because nightfall at this time of the year is right after 3 o’clock. I live “in the middle of the Hudson bay” if you move my location over to your continent.
Now, after three hours in the WSM at 150 degrees F, smoked with a generous amount of Alnus incana, a variety of alder, and some juniper as well. Finished to 170 degrees F in the oven.
This is how it looks after smoking
And the plated shots.
First the tounge. A great success! Very moist, with a subtle smoke flavor The tip of the tongue was a tad dry, but that was expected, as there is no fat in that part of the tongue.
The turkey, a bit drier, but with a fantastic smoke flavor! Both of these cooks are keepers!
Thanks for watching, and for your time, and please click on pics to see larger ones.
