Gone dunnit and bought me a soup vide machine! Potkettleblack making pastrami beef tongue for a course Saturday, so super short on time for the brine, so will have to cook it overnight . Any ideas on temp? I like to give it a good cook so the tongue shrinks and makes it easier to peel. Troutman sit up straight and pay attention, recipe director.
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Looks Gre…………..t . A, yeah. I do like your tell Mr. Recipe to well, sit up straight. He's been slacking.
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Kosher Dosher done made tonguestrami.
https://kosherdosher4.blogspot.com/2...-pastrami.html
He went 142x48h, but that was after a 15 day equilibrium brine and a long cold smoke.
I'd use maybe Meathead's corning technique, then go 142x48... maybe you can brine it in the bag?
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Potkettleblack The recipe looks good, but personally i think it is easier to cook it first then skin it. You save an extra step. This recipe needs some fine tuning,, but if we share our results it should come together quickly.
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First off I am sitting up straight (I ain't no slouch) and I always pay attention to recipes. Unfortunately this falls under the category of a technique, not a recipe. Now if you were to take that tongue and come up with a tongue casserole or a lengua chili, that might be different. Get creative with it and you might get noticed.
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