Here you go....
I hope...I have to say this truly is the best pickled tongue I have ever made...My Dad made the best and I have forever tried to emulate his recipe.
I, as always, just did not take down the exact recipe.....
2 Tongues about 3LB each
1 qt cold water plus extra to just cover
1 TBL rounded brown sugar
5 garlic cloves
1TBL saltpeter
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1 scant teaspoon ground cloves
1 bay leaf
1 TBL brown sugar
Good pinch cayenne pepper
1/2 cup warm water
Directions:
1. Wash and remove most of the fat from the tongue. Dont remove the bone if there is one.
Place tongue/s in a large, nonmetal container. You can also place the ingredients in a plastic bag
2. Mix together all of the spices, add the garlic, add to meat.
3. Dissolve the saltpeter in the warm water with the sugar and the salt. Cool well and pour over the meat.
Refrigerate for 10 days to 2 weeks.
Turn the meat every 2 to 3 days.
Rinse meat well and place the meat in a pot of cold water. Bring to a boil and throw away the water. Repeat this step 3 times.
Cover with cold water again, bring to a boil, with some celery sticks, a chopped onion, couple carrots and cook over low heat, covered, for about 2 hours or until tender. (I pressure cook for 2 hours or so)
Cool and slit the skin, remove and remove bone and any hard lumps. Dont resist the tasting bit.
Curl the tongue (tongues) in a metal bowl and set a fitting plate atop. Weight this down overnight or for 2 or three....
Slice thinly.
*Saltpeter is available in pharmacies or apothecaries.
