daverson's Profile

Title Last Reply

Porthus request: my pickled tongue recipe

Couldn't have done it without you! Thanks again.

Oct 02, 2009
daverson in Home Cooking

Porthus request: my pickled tongue recipe

Well, I cured and processed 10 pounds of lamb's tongue over the weekend, using your recipe as a guideline and making some small adjustments for the smaller tongues. They came out excellently, and I have seven jars in the back of the fridge right now (they all sealed perfectly, but I can't bring myself to trust them for room-temperature storage.)

Thanks again - I really appreciate it!

Sep 29, 2009
daverson in Home Cooking

Porthus request: my pickled tongue recipe

Gotcha - thanks for the tips. I'm likely to be doing it this weekend.

Sep 24, 2009
daverson in Home Cooking

Porthus request: my pickled tongue recipe

Porker -

I hope you see this reply, seeing as it's in a year-old thread...

I just have two questions about your method...First, in the brine, that is 3/8 cup of Instacure 1, right?

And second, for the cooking liquid - 2/3 water, 1/3 vinegar...I get the ratios, but how much total liquid should you have, since the strength of the brine changes depending on how much liquid is there.

Thanjks for the help. I've been making my own bacon and capicola for a long time, but pickling tongue is new to me and I'm excited to give it a try.

Dave

Sep 17, 2009
daverson in Home Cooking